. 2017 Aug 18;26(5):1349–1355. doi: 10.1007/s10068-017-0187-y

Table 1.

Organic acids in alcohol fermentation broths at the end of cultivation

Compounds	Content (mg/L)
Compounds	20% Rice nuruk	20% Monascus koji	30% Monascus koji
Citric acid	22.62 ± 2.00	–	–
Tartaric acid	–	–	–
Malic acid	33.87 ± 1.46^a	25.20 ± 1.56^b	31.42 ± 1.47^a
Succinic acid	40.95 ± 0.69^b	55.27 ± 0.81^a	53.02 ± 1.34^a
Lactic acid	46.39 ± 2.03^c	65.81 ± 2.27^b	74.51 ± 1.59^a
Acetic acid	9.17 ± 0.35^c	20.05 ± 0.73^a	13.74 ± 1.77^b
Total	152.99 ± 0.91^b	166.34 ± 3.94^a	172.69 ± 2.38^a

– not detected

Data (n = 3) were expressed as mean ± SEM and analyzed using the SPSS software package (IBM SPSS Statistics, Version 23). Differences between means were assessed using Scheffe’s multiple-range and Dunnet T3 tests. Values with different superscript letters are significantly different at p < 0.05