Table 3. Initial enzyme activities and chemical properties of nonsteamed rice mash prepared by varying the amount of enzyme products added

Enzyme products	Initial conditions				After fermentation
	Added conc. (mg/L)	Amylase activity³⁾ (U/mL)			Alcohol (%)	pH	Acidity (acetic acid, %)	Amino acidity (glycine, %)	Reducing sugar (%)	Total sugar (%)
	Added conc. (mg/L)	Gluco- (A)	Alpha- (B)	Modified- (A+0.56B)	Alcohol (%)	pH	Acidity (acetic acid, %)	Amino acidity (glycine, %)	Reducing sugar (%)	Total sugar (%)
Chung-moo purified enzyme	200	2.70	27.89	18.32	9.17±0.06^f1)2)	3.87±0.02^e	0.10±0.00^a	0.02±0.00^b	0.10±0.01^b	2.03±0.20^a
	400	5.41	55.78	36.64	15.79±0.05^d	4.24±0.01^f	0.05±0.00^d	0.02±0.00^b	0.08±0.01^bc	1.51±0.10^b
	500	6.76	69.73	45.81	15.29±0.03^e	3.73±0.01^d	0.09±0.00^b	0.03±0.00^a	0.09±0.02^b	0.41±0.04^c
	600	8.11	83.67	54.97	17.81±0.03^c	4.06±0.01^a	0.06±0.00^c	0.02±0.00^b	0.11±0.01^b	0.29±0.15^cd
	800	10.81	111.56	73.29	19.29±0.02^b	4.44±0.01^b	0.04±0.00^e	0.02±0.00^c	0.05±0.01^c	0.21±0.16^cd
	1,000	13.52	139.45	91.61	19.48±0.01^a	4.34±0.01^c	0.05±0.00^d	0.02±0.00^b	0.22±0.04^a	0.10±0.07^d
Nurukzyme R400	200	19.00	3.75	21.10	16.60±0.02^f	3.81±0.03^e	0.07±0.00^c	0.02±0.00^b	2.61±1.47^b	3.80±0.17^a
	400	38.00	7.49	42.20	16.94±0.02^e	3.66±0.02^f	0.09±0.00^a	0.02±0.00^a	0.53±0.08^c	2.23±0.24^b
	500	47.50	9.36	52.74	16.94±0.02^c	3.66±0.02^d	0.09±0.00^b	0.02±0.00^b	0.53±0.08^c	1.80±0.22^bc
	600	57.00	11.24	63.29	19.21±0.02^b	4.17±0.01^a	0.05±0.00^e	0.03±0.00^a	1.11±0.52^c	1.65±0.44^bc
	800	76.00	14.98	84.39	20.00±0.06^a	4.04±0.01^b	0.06±0.00^d	0.02±0.00^c	0.28±0.09^c	0.86±0.13^c
	1,000	95.00	18.73	105.49	18.14±0.02^d	3.97±0.03^c	0.07±0.00^b	0.02±0.00^a	4.40±0.67^a	0.48±0.23^d
Sanferm yield	200	2.88	45.04	28.10	9.13±0.03^f	3.69±0.03^d	0.10±0.00^a	0.02±0.01^a	0.08±0.01^a	2.75±0.18^a
	400	5.75	90.07	56.19	14.41±0.01^e	4.04±0.04^c	0.05±0.00^b	0.02±0.01^bc	0.06±0.01^b	0.42±0.10^b
	500	7.19	112.59	70.24	15.76±0.06^d	4.29±0.03^b	0.03±0.00^d	0.01±0.00^c	0.08±0.01^a	0.33±0.10^bc
	600	8.63	135.11	84.29	19.01±0.03^c	4.34±0.06^b	0.04±0.00^c	0.02±0.00^d	0.05±0.01^bc	0.18±0.11^bc
	800	11.51	180.15	112.39	19.12±0.09^b	4.33±0.04^b	0.03±0.00^d	0.01±0.00^bc	0.04±0.01^c	0.18±0.10^bc
	1,000	14.38	225.18	140.48	19.38±0.02^a	4.50±0.05^a	0.03±0.00^d	0.01±0.00^b	0.04±0.01^bc	0.16±0.14^c
Diazyme X4	200	24.16	0.14	24.24	11.80±0.02^f	3.74±0.01^e	0.10±0.00^a	0.02±0.00^a	0.06±0.01^bc	1.57±0.31^a
	400	48.33	0.27	48.48	17.55±0.05^e	4.30±0.01^d	0.03±0.00^bc	0.02±0.00^bc	0.06±0.01^c	0.41±0.13^b
	500	60.41	0.34	60.60	18.63±0.01^d	4.43±0.01^c	0.03±0.00^d	0.02±0.00^c	0.04±0.00^c	0.30±0.21^b
	600	72.49	0.41	72.72	19.53±0.02^b	4.54±0.01^b	0.03±0.00^d	0.01±0.00^c	0.05±0.00^c	0.29±0.06^b
	800	96.66	0.54	96.96	19.53±0.02^c	4.54±0.01^a	0.03±0.00^cd	0.01±0.00^bc	0.05±0.00^a	0.29±0.06^b
	1,000	120.82	0.68	121.20	20.05±0.01^a	4.55±0.04^b	0.03±0.00^b	0.02±0.00^b	0.08±0.02^b	0.24±0.10^b
CE⁴⁾ against alcohol production	r	0.514	0.151	0.720
CE⁴⁾ against alcohol production	p	0.010	0.482	0.000

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.
Amylase activities in initial nonsteamed rice mash are calculated based on Table 2.
CE means the correlation coefficient between alcohol concentration and three amylase activities (gluco-, α-, and modified-).