Table 4. Changes in organic acids contents of vinegar added with edible ethanol extract from ‘Seomaeyaksuk’

Sample code1)	Fermentation period (days)	Oxalic acid	Lactic acid	Acetic acid	Citric acid	Succinic acid	Fumaric acid	Propionic acid	Total
CO	0	49.09±0.66	509.12±1.62	437.20±8.80	127.26±3.90	589.64±4.13	4.14±0.12	267.12±4.44	1,983.57
	5	77.66±1.28	ND	4,379.37±13.97	314.80±5.42	704.71±4.87	3.84±0.27	192.83±3.08	5,673.21
	10	81.01±1.51	ND	4,929.80±17.77	320.70±6.32	720.76±10.95	4.01±0.07	184.68±3.55	6,240.96
	15	84.75±0.95	ND	5,019.93±13.42	333.89±2.51	746.81±9.54	4.22±0.06	193.26±2.44	6,382.86
	20	75.12±0.57	ND	4,635.96±5.90	299.62±2.11	661.94±5.84	3.72±0.03	170.27±6.15	5,846.63
	25	76.67±0.25	ND	4,700.82±4.49	303.68±1.12	677.49±2.87	3.76±0.01	168.11±1.14	5,930.53
SEE-0.5	0	176.49±1.19	360.27±2.11	492.51±3.18	105.23±2.01	686.98±7.50	3.41±0.036	262.90±1.96	2,087.79
	5	182.39±1.67	ND	1,484.64±5.63	130.09±1.92	704.51±9.82	3.43±0.04	224.73±1.63	2,729.79
	10	190.50±1.09	ND	3,221.02±4.29	147.29±1.82	705.17±5.71	3.58±0.04	218.54±1.60	4,486.10
	15	195.33±1.47	ND	3,838.21±8.23	157.47±0.68	700.72±6.39	3.63±0.01	204.16±0.71	5,099.52
	20	200.54±0.65	ND	3,887.27±4.97	162.83±1.37	721.85±5.61	3.71±0.01	207.71±0.38	5,183.91
	25	205.53±0.53	ND	3,808.45±4.79	169.08±1.06	725.40±3.85	3.82±0.02	201.95±1.09	5,114.23
SEE-1.0	0	290.38±1.38	732.17±1.82	1,119.80±2.23	421.21±2.91	491.19±2.24	9.37±0.05	392.69±1.15	3,456.81
	5	283.16±7.68	ND	3,270.52±4.66	147.11±2.05	664.60±7.30	8.76±0.11	378.66±1.00	4,752.81
	10	284.79±0.91	ND	4,280.34±5.03	176.75±1.82	964.95±4.29	8.54±0.02	376.83±1.22	6,092.2
	15	292.46±2.33	ND	4,637.08±6.90	180.68±2.06	982.10±1.39	8.82±0.18	372.64±2.91	6,473.78
	20	297.43±1.26	ND	4,630.61±6.15	182.40±0.30	1,019.70±2.25	9.18±0.18	380.38±1.24	6,519.7
	25	298.98±1.65	ND	4,701.14±6.75	187.83±1.76	1,033.14±8.07	9.19±0.14	374.50±0.65	6,604.78

CO, The same volume of 10% malt extract and ‘Seomaeyaksuk’ water extract mixture was adjusted the alcohol concentration to 6% with edible ethanol; SEE-0.5, The same volume of 10% malt extract and 2.75 °Brix ‘Seomaeyaksuk’ 70% ethanol extract mixture was adjusted the alcohol concentration to 6% with edible ethanol; SEE-1.0, The same volume of 10% malt extract and 5.5 °Brix ‘Seomaeyaksuk’ 70% ethanol extract mixture was adjusted the alcohol concentration to 6% with edible ethanol.
Each value represents mean±SD, n=3.