Table 3. Contents of organic acids in solid-state fermented mashes made from different combinations of fermented agents and auxiliary material

Organic acids	Concentration (mg/100 g)
Organic acids	A. oryzae (yellow koji) + zeolite	A. luchuensis (white koji) + zeolite	Traditional nuruk (sanseong)¹⁾ + rice husks
Formic acid	5.40±0.25^c	ND	36.61±0.93^a
Lactic acid	ND	ND	156.55±1.13^a
Acetic acid	30.06±0.50^a	33.85±0.38^b	66.74±1.03^a
Citric acid	ND	71.11±0.44^b	ND
Succinic acid	14.08±0.23^b	32.63±0.54^b	97.72±0.86^a
Malic acid	ND	ND	ND
Propionic acid	9.51±0.24^a	ND	ND

Values in the column with different lowercase superscripts are significantly different at p⟨0.05.
Traditional nuruk + rice husks cited in Shin et al. (2021) except malic and propionic acid.