Table 2
Changes in the pH of vinegar supplemented with different amounts of black garlic during fermentation

Sample code		Fermentation period (days)
	0	9	18	25
BV-3.5	4.69±0.03bB1)	5.62±0.13cD	4.63±0.14bB	3.87±0.06aA
BV-5	4.63±0.05cB	5.20±0.03dC	4.44±0.06bA	3.85±0.07aA
BV-7	4.63±0.03bB	4.96±0.14cB	4.70±0.16bB	3.88±0.08aA
BV-14	4.42±0.08aA	4.64±0.06bA	4.60±0.01bB	4.46±.07aB

¹⁾All values are mean±SD (n=3). Means with different superscripts (a-d) within the same row are significantly different (p<0.05). Means with different superscripts (A-D) within the same column are significantly different (p<0.05).