Table 3. Composition of the mash after the primary fermentation using microbial and enzymatic hydrolysis

Components		Microbial(white koji)	Enzymatic(saccharification)	t-value
pH		3.54±0.03²⁾	4.14±0.02	−25.980^*
Total acid (citric acid%)		1.78±0.01	0.30±0.01	170.239^*
Total amino acid (glycine%)		0.39±0.01	0.14±0.01	34.435^*
Free amino nitrogen (mg/L)		868.68±71.06	172.02±2.45	16.970^*
Soluble solid (°Brix)		17.90±0.12	8.90±0.10	102.428^*
Reducing sugar (%)		1.38±0.06	10.09±0.10	54.913^***
Alcohol (%)		16.17±0.59	16.32±0.03	−0.462^NS
Free sugar (mg/L)	Fructose	417.48±6.28	151.01±69.85	38.035^*
	Glucose	52,023.73±318.35	2,997.25±1,414.21	216.261^*
	Sucrose	812.72±13.53	ND	84.963^*
	Maltose	573.13±16.22	267.50±116.24	19.307^*
	Isomaltose	ND³⁾	340.49±154.33	−38.436^**
	Sum	53,827.06±354.38	3,756.25±1754.63	-
Enzyme activities (U/mL)	α-Amylase	1.96±0.64	0.61±0.10	3.574^NS
Enzyme activities (U/mL)	SP¹⁾	6.01±0.12	3.50±0.01	37.239^***

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