TABLE 2.
Concentration of organic acids during the fermentation process.
| Organic acids (μg/g) | Sample | |||
|---|---|---|---|---|
| Fresh ginger | Dry salting | Brine pickling | Inoculation pickling | |
| Oxalic acid | – | – | – | 24.45 ± 2.32a |
| Formic acid | 61.00 ± 2.05a | 31.82 ± 1.26c | 44.59 ± 0.66b | 45.80 ± 3.88b |
| Malic acid | – | 18.89 ± 0.66a | 3.86 ± 0.14b | – |
| Lactic acid | 272.32 ± 9.70a | 8.32 ± 1.19d | 52.82 ± 3.87c | 72.77 ± 4.38b |
| Acetic acid | 44.24 ± 0.39a | 7.04 ± 0.22c | 12.07 ± 0.51b | 2.80 ± 0.07d |
| Maleic acid | 0.11 ± 0.00a | – | – | 0.07 ± 0.00a |
| Citric acid | 4.02 ± 0.06a | – | – | – |
| Succinic acid | 4.26 ± 0.19a | 3.06 ± 0.01b | – | – |
| Propanoic acid | 36.17 ± 0.19a | 21.08 ± 0.52b | – | 14.82 ± 0.81c |
a–d
Values followed by different letters in the same column were significantly (p < .05) different, where “a” represents the maximum value. (“–”, could not be detected.).