Table 2. Initial composition of microbial and enzymatic hydrolysis mash

Components		Microbial(white koji)	Enzymatic(saccharification)	t-value
pH		3.19±0.022)	6.13±0.01	−279.229***
Total acid (citric acid%)		1.67±0.01	0.08±0.02	141.038***
Total amino acid (glycine%)		0.26±0.01	0.06±0.010	20.000
Free amino nitrogen (mg/L)		3,130.90±189.27	781.44±33.33	21.175**
Soluble solid (°Brix)		11.87±0.06	24.37±0.06	−265.165***
Reducing sugar (%)		7.54±0.25	19.75±0.02	−265.165***
Free sugar(mg/L)	Fructose	ND3)	299.76±52.50	−8.075**
	Glucose	74,207.52±903.41	168,442.24±716.58	−115.574***
	Sucrose	400.40±62.76	152.00±16.17	5.421**
	Maltose	78.62±2.13	43,470.04±554.78	−110.610***
	Isomaltose	2,012.39±374.45	1,749.57±231.50	0.844NS
	Sum	76,698.93±1342.75	214,113.61±1571.53	-
Free organic acid(mg/L)	Tartaric acid	ND	ND	-
	Formic acid	ND	1.53±0.25	−8.590***
	Malic acid	65.97±1.39	9.10±1.59	37.959***
	Ascorbic acid	ND	ND	-
	Lactic acid	ND	25.65±1.15	−31.522**
	Acetic acid	155.85±2.54	5.33±0.23	83.330***
	Citric acid	12,997.48±110.65	49.59±0.44	165.490***
	Succinic acid	26.81±9.63	3.45±1.07	3.411*
	Propionic acid	3.15±1.26	ND	3.528NS
Enzyme activities (U/mL)	α-Amylase	1.83±0.09	0.07±0.03	31.368***
	SP1)	5.46±0.09	2.03±0.15	34.133***

SP, Saccharogenic power.
All values are mean±SD (n=3).
ND, not detected.
not significant,
p<0.05
p<0.01
p<0.001.