Table 2.
Changes in Hunter’s color value of lactic acid fermented Sikhye added with Seomaeyaksuk extract and MSG

Fermentation period (day)		MSG addition ratio (%)
		0	0.25	0.5	1.0
		L	0	35.61±0.401)c2)A3)	32.12±0.36bA	30.03±0.60aA	30.55±0.45aA
1	38.11±0.13dB		32.48±0.19bA	31.51±0.06aB	35.56±0.16cB
2	39.99±0.05cC		35.71±0.27bB	35.04±0.12aC	35.83±0.15bB
3	41.92±0.40cD		39.45±0.17aC	40.27±0.20bD	42.19±0.12cC
a	0	1.74±0.10aC	1.86±0.03abB	1.88±0.07bB	1.90±0.04bD
	1	1.61±0.05aBC	1.85±0.02bB	1.82±0.03bB	1.78±0.04bC
	2	1.56±0.09cB	1.39±0.08abA	1.41±0.03bA	1.28±0.03aB
	3	0.92±0.03aA	1.39±0.10cA	1.34±0.02cA	1.21±0.02bA
b	0	8.46±0.33aA	8.10±0.09aA	8.43±0.34aA	8.01±0.13aA
	1	8.47±0.26aA	9.19±0.42bB	9.72±0.32bB	9.63±0.14bB
	2	10.37±0.11aB	10.53±0.41aC	10.60±0.21aC	10.71±0.07aC
	3	16.18±0.31bC	16.13±0.32bD	14.93±0.13aD	14.79±0.52aD

Each value is a mean±SD of 5 samples.
Means with different letters in the same row are significantly different at p<0.05 by Duncan’s multiple range test.
Means with different letters in the same column are significantly different at p<0.05 by Duncan’s multiple range test.