Table 3. Organic acid contents of brown rice vinegar with different fermentation periods (mg% (w/v))

Organic acid	Fermentation time (day)
Organic acid	0	4	8	12	16
Oxalic acid	5.43±0.38¹⁾^b2)	4.65±0.55^ab	4.26±0.00^a	4.26±0.00^a	4.26±0.00^a
Citric acid	ND³⁾	ND	ND	ND	ND
Tartaric acid	27.15±0.35^a	26.71±0.21^a	26.20±0.43^a	30.20±2.15^b	30.92±0.21^b
Malic acid	1.79±0.50^a	10.10±0.49^b	11.20±0.46^b	13.21±2.09^b	12.73±2.77^b
Succinic acid	60.68±4.07^a	64.19±1.74^a	65.35±3.21^a	82.59±8.35^a	154.30±56.80^b
Lactic acid	509.22±28.84^b	324.79±13.40^a	299.24±1.78^a	ND	ND
Acetic acid	416.09±8.89^a	2,595.84±15.85^b	3,472.96±29.21^c	5,055.54±448.33^d	6,532.95±73.51^e
Total	1,017.34±24.25^a	3,026.29±5.44^b	3,879.22±26.89^c	5,257.52±509.38^d	6,663.46±67.72^e

Values are mean±SD (n=3).
Different small letters (^a-e) in the same row indicate a significant difference according to Duncan's multiple test (p<0.05).
ND is an abbreviation for not detected.