TABLE 1.
Sample | Moisture (%) | Acidity (mmol/10 g) | Reducing sugars (g/100 g) | Acid protease activity (U/g) | Esterification ability (mg/g) | α -Amylase activity (U/g) | Saccharification ability (U/g) |
Surface part of Daqu | 12.06 ± 0.82a | 1.52 ± 0.12a | 1.69 ± 0.07a | 61.43 ± 4.75a | 49.73 ± 2.74a | 962.00 ± 10.49a | 432.11 ± 17.77a |
Central part of Daqu | 13.14 ± 0.17b | 1.67 ± 0.08b | 1.16 ± 0.1b | 35.87 ± 2.70b | 40.89 ± 3.32b | 804.00 ± 5.42b | 378.40 ± 31.26b |
Values followed by different letters are significantly different for different cultures at P < 0.05.