Table 8.
Changes in organic acid content of lactic acid fermented Sikhye added with Seomaeyaksuk extract and MSG (mg/100 mL)

MSG addition ratio (%)	Fermentation period (day)	Oxalic acid	Lactic acid	Acetic acid	Citric acid	Succinic acid	Fumaric acid	Propionic acid	Total
0	0	93.86±0.501)^b2)^D3)	54.25±6.40^aA	231.19±13.41^aA	27.66±1.02^aC	349.18±5.50^aA	1.08±0.05^aC	692.99±4.17^bC	1,450.21±8.57
	1	85.46±0.88^bC	269.47±6.40^aB	649.72±13.12^bB	21.20±1.11^bB	719.95±5.94^cB	1.05±0.04^cC	695.13±10.05^cC	2,441.98±11.22
	2	80.39±0.84^bB	612.19±9.24^aC	716.21±8.28^cC	16.30±1.64^bA	731.82±10.10^bB	0.80±0.03^cB	465.79±10.42^cB	2,623.50±2.23
	3	65.50±0.38^aA	698.02±14.21^aD	794.66±5.38^cD	15.94±2.11^bA	801.15±11.47^aC	0.73±0.02^bA	449.60±4.53^dA	2,825.60±5.42
0.25	0	87.56±1.18^aC	57.88±2.26^aA	285.60±12.93^bA	25.76±0.93^aB	379.30±12.87^bA	1.09±0.00^aC	691.49±4.55^bB	1,528.68±24.04
	1	78.14±0.40^aB	367.13±10.62^bB	482.72±14.62^aB	19.96±2.99^bA	524.78±6.71^aB	0.81±0.02^bB	715.18±6.82^dC	2,188.72±22.16
	2	77.73±0.60^aB	678.35±11.84^bC	579.64±12.87^aC	19.65±3.00^bA	682.92±15.31^aC	0.74±0.01^bA	706.01±6.72^dC	2,745.04±6.27
	3	68.36±0.63^bA	699.46±11.10^aD	928.32±3.36^dD	16.73±1.81^bA	822.47±13.87^bD	0.73±0.03^bA	383.78±4.29^cA	2,919.85±25.19
0.5	0	98.24±2.01^cC	69.35±10.23^aA	232.83±13.30^aA	28.53±2.18^aC	441.29±5.75^cA	1.06±0.06^aD	726.83±10.44^cC	1,598.13±23.09
	1	95.23±2.16^cBC	437.37±4.45^cB	692.98±2.14^cB	14.81±0.62^aB	661.40±0.40^bB	0.79±0.01^bC	411.14±1.04^bB	2,313.72±4.63
	2	92.42±1.19^cB	721.73±11.25^cC	713.24±13.39^cC	10.40±0.83^aA	790.96±1.23^cC	0.71±0.01^bB	398.47±5.38^bB	2,727.93±0.02
	3	80.38±1.24^dA	778.05±11.51^bD	771.37±9.40^bD	9.34±0.55^aA	842.36±1.15^cD	0.21±0.02^aA	284.17±8.21^bA	2,765.88±32.08
1.0	0	97.89±1.21^cD	52.93±12.45^aA	288.72±11.41^bA	26.23±1.22^aC	390.69±6.92^bA	1.01±0.03^aD	539.56±14.78^aD	1,397.03±47.96
	1	94.60±0.54^cC	610.14±0.70^dB	486.04±7.77^aB	15.22±1.11^aB	781.31±8.28^dB	0.66±0.04^aC	224.25±11.78^aC	2,212.22±11.44
	2	91.66±1.50^cB	788.84±13.55^dC	604.17±7.54^bC	11.40±1.02^aA	894.05±19.79^dC	0.57±0.05^aB	139.56±10.18^aB	2,530.25±14.05
	3	72.69±0.50^cA	789.42±10.70^bC	725.23±8.04^aD	10.34±1.55^aA	996.32±5.73^dD	0.17±0.02^aA	89.42±9.24^aA	2,683.59±23.32

Each value is a mean±SD of 3 samples.
Means with different letters in the same fermentation days are significantly different at p<0.05 by Duncan’s multiple range test.
Means with different letters in the same MSG added ratio are significantly different at p<0.05 by Duncan’s multiple range test.