Table 5.
Changes in reducing sugar content of lactic acid fermented Sikhye added with Seomaeyaksuk extract and MSG (g/100 mL)

Fermentation period (day)	MSG addition ratio (%)
	0	0.25	0.5	1.0
	0	14.01±0.011)a2)D3)	14.86±0.03bD	15.14±0.05cD	15.46±0.05dD
1	13.70±0.07aC	14.25±0.06bC	14.77±0.01cC	14.98±0.04dC
2	13.55±0.04aB	13.94±0.01bB	14.05±0.02cB	14.77±0.03dB
3	13.26±0.04aA	13.82±0.03bA	13.93±0.04cA	14.49±0.04dA

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.