Table 4.
Changes in soluble solid content of lactic acid fermented Sikhye added with Seomaeyaksuk extract and MSG (°Brix)

Fermentation period (day)	MSG addition ratio (%)
	0	0.25	0.5	1.0
	0	20.50±0.011)^a2)^B3)	21.20±0.01^cB	21.50±0.01^dB	20.87±0.15^bC
1	20.13±0.06^aB	20.77±0.06^aA	20.30±0.17^aA	20.20±0.01^aB
2	19.83±0.06^aA	20.73±0.23^cA	19.87±0.32^bA	20.10±0.01^bB
3	19.80±0.01^bA	20.80±0.01^dA	19.90±0.01^cA	19.70±0.01^aA

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.