Table 2. Physiochemical properties of mulberry vinegar¹⁾ by various acetic acid bacteria

No.	Acetic acid bacteria strains²⁾	pH		Total acidity (%)		Viable cell count (Log CFU/mL)
		Fermentation time (day)		Fermentation time (day)		Fermentation time (day)
		0	4	0	4	0	4
1	Control³⁾	3.68±0.03^4)a5)	3.67±0.09^a***6)	0.45±0.01^a	0.47±0.02^d	-	-
2	SRCM101466	3.66±0.07^a	3.12±0.12^a***	0.47±0.15^a	3.44±0.13^abc***	6.09±0.23^a	7.54±1.11^a***
3	SRCM101469	3.63±0.07^a	3.14±0.14^a***	0.46±0.06^a	3.51±0.94^abc**	6.10±0.48^a	7.16±0.14^a***
4	SRCM101474	3.64±0.08^a	3.15±0.01^a***	0.47±0.12^a	3.21±0.41^bc***	5.95±0.13^a	7.61±0.95^a***
5	SRCM101475	3.66±0.06^a	3.16±0.17^a***	0.47±0.01^a	3.11±0.21^c***	6.11±0.08^a	7.49±1.06^a***
6	SRCM101476	3.64±0.08^a	3.15±0.01^a***	0.47±0.01^a	3.16±0.09^bc***	5.89±0.07^a	7.65±0.24^a***
7	SRCM101481	3.62±0.04^a	3.41±0.05^a***	0.46±0.40^a	3.59±0.17^abc***	6.01±0.12^a	7.80±0.68^a***
8	SRCM102382	3.67±0.01^a	3.11±0.16^a***	0.45±0.06^a	3.42±0.22^abc***	6.10±0.10^a	7.90±0.27^a***
9	SRCM102408	3.66±0.09^a	3.08±0.03^a***	0.46±0.26^a	3.98±0.84^ab**	6.14±0.11^a	8.06±0.23^a***
10	SRCM102419	3.64±0.08^a	3.06±0.07^a***	0.45±0.24^a	4.07±0.21^a***	5.98±0.07^a	8.03±0.61^a***
11	SRCM103188	3.65±0.06^a	3.11±0.07^a***	0.46±0.07^a	3.08±0.49^c**	6.11±0.14^a	7.58±0.98^a***
12	SRCM103222	3.64±0.01^a	3.15±0.09^a***	0.46±0.06^a	3.52±0.06^abc***	6.04±0.74^a	7.91±0.74^a***
13	SRCM60009	3.64±0.04^a	3.18±0.09^a***	0.46±0.15^a	2.91±0.37^c***	6.09±0.17^a	7.22±0.40^a***

Mulberry vinegar was fermented after adding 5% alcohol to mulberry juice.
All acetic acid bacteria strains are Acetobacter pasteurianus.
Control does not inoculated the strain (mulberry juice).
Values are mean±SD (n=3).
Different small letters (^{a, b, c,} etc.) in the same column indicate a significant difference according to Duncan’s multiple test (p<0.05).
Significant differences were compared with the ‘before fermentation’ at ^*p<0.05, ^**p<0.01 and ^***p<0.001 in the same row by Levene’ t-test.