Table 3.
Change on salinity of low salted garlic Doenjang dur ing fermentation (%)

NaCl (%)	Fermentation periods (week)
	0	1	2	3	4	5	6
	6	3.23±0.21aA	3.53±0.06aB	3.60±0.00aB	3.80±0.00aC	3.87±0.06aC	3.80±0.10aC	4.07±0.06aD
8	4.23±0.06bB	3.93±0.06bA	4.47±0.06bC	4.50±0.00bC	4.40±0.17bC	4.70±0.10bD	4.37±0.06bBC
10	4.37±0.06bA	5.37±0.06cB	5.33±0.12cB	5.50±0.10cB	5.73±0.06cC	5.50±0.10cB	5.80±0.17cC
12	5.87±0.15cB	5.40±0.00cA	5.80±0.10dB	6.10±0.10dC	6.80±0.10dD	6.20±0.10dC	6.80±0.00dD

Each value represents mean±SD (n=3)
Means with different in the same column are significantly different at p<0.05.
Means with different superscript in the same row are significantly different at p<0.05.