Table 5.
Change on reducing sugar content of low salted garlic Doenjang dur ing fermentation (g/100 g)

NaCl (%)	Fermentation periods (week)
	0	1	2	3	4	5	6
	6	1.88±0.02bA	3.42±0.03dB	5.13±0.15cC	6.22±0.11dD	7.51±0.56bF	7.39±0.01cE	9.13±0.17dG
8	1.85±0.20bA	3.11±0.01cB	5.04±0.08cC	5.94±0.07cD	6.87±0.22abE	7.44±0.09cF	8.32±0.12cF
10	1.38±0.01aA	2.92±0.00bB	4.65±0.07bC	5.71±0.04bD	6.84±0.66abE	6.86±0.04bE	7.94±0.10bG
12	1.34±0.01aA	2.27±0.01aB	3.94±0.01aC	4.97±0.07aD	6.32±0.07aE	6.17±0.07aE	7.25±0.05aF

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.