Table 4.
Change on pH and acid level of low salted garlic Doenjang during fermentation

Items	NaCl (%)	Fermentation periods (week)
		0	1	2	3	4	5	6
		pH	6	7.58±0.03aF	7.22±0.02aE	7.06±0.02aD	6.96±0.01aC	6.88±0.02aB	6.88±0.01aB	6.77±0.02aA
8	7.61±0.01aE		7.28±0.02bD	7.10±0.03bC	6.94±0.06abB	6.91±0.01aAB	6.91±0.01bAB	6.88±0.01bA
10	7.59±0.02aF		7.35±0.01cE	7.15±0.01cD	7.00±0.02bC	6.93±0.01aB	6.95±0.02cB	6.90±0.00bA
12	7.60±0.01aF		7.39±0.00dE	7.19±0.01dD	7.09±0.01cC	6.99±0.04bB	7.00±0.01dB	6.91±0.06bA
Acid (%)	6	0.085±0.001bA	0.113±0.004cB	0.126±0.002dC	0.131±0.003bD	0.137±0.005bE	0.138±0.001bE	0.149±0.002cF
	8	0.077±0.002aA	0.102±0.005bB	0.121±0.003cC	0.126±0.007bC	0.127±0.003aC	0.134±0.003abD	0.138±0.002bD
	10	0.077±0.002aA	0.101±0.008abB	0.116±0.002bC	0.123±0.006abC	0.123±0.005aC	0.133±0.004aD	0.134±0.001aD
	12	0.076±0.002aA	0.091±0.000aB	0.111±0.003aC	0.116±0.001aD	0.123±0.003aE	0.128±0.003aF	0.131±0.003aF

Each value represents mean±SD (n=3)
Means with different in the same column are significantly different at p<0.05.
Means with different superscript in the same row are significantly different at p<0.05.