Table 1. Chemical properties of nonsteamed rice mash prepared with various amylase products

Enzyme products	Alcohol (%)	Acidity (acetic acid, %)	Amino acidity (glycine, %)	Reducing sugar (%)	Free amino nitrogen (mg/L)
White koji	19.69±0.02^b1)2)	0.06±0.00^d	0.04±0.00^a	0.42±0.01^a	1,634.64±5.83^b
Modified nuruk	20.28±0.01^a	0.05±0.00^d	0.04±0.00^a	0.11±0.01^b	2,707.98±17.35^a
Chung-moo PE³⁾	7.82±0.02^f	0.12±0.00^a	0.03±0.00^b	0.09±0.01^d	1,329.85±26.79^c
Nurukzyme R400	16.40±0.04^c	0.09±0.00^c	0.02±0.00^c	0.10±0.00^cd	936.26±11.36^e
Sanferm yield	9.50±0.03^e	0.12±0.00^a	0.03±0.00^b	0.11±0.01^bc	1,234.59±28.78^d
Diazyme X4	11.80±0.02^d	0.10±0.00^b	0.02±0.00^c	0.06±0.01^e	636.48±4.05^f

All values are mean±SD (n=3).
^a-fMeans with different superscripts in the same column are significantly different at p<0.05 by Duncan’s multiple range test.
Chung-moo PE means Chung-moo purified enzyme.