Table 2.
Organic acid contents of unripe Citrus unshiu vinegars produced by different bacterial strains
| Strain | Organic acid (mg/mL) | ||||
|---|---|---|---|---|---|
|
| |||||
| Citric acid | Malic acid | Succinic acid | Lactic acid | Acetic acid | |
| Komagataeibacter kakiaceti P6 | 12.00±0.02b | 2.72±0.02c | 1.55±0.03b | 0.11±0.02a | 26.15±0.02a |
| Acetobacter pasteurianus KACC 17058 | 14.58±0.01a | 3.80±0.03a | 1.81±0.02a | 0.08±0.01b | 11.63±0.04c |
| A. pasteurianus CY | 11.84±0.03c | 3.41±0.03b | 1.52±0.00c | 0.11±0.01a | 20.52±0.02b |
Values are presented as mean±SD (n=3).
Different letters within the same column (a-c) indicate significantly different means (P<0.05).