Table 3 Sensory intensity results of octopus baechu kimchi with var ious strains

	Samples1)
	Control	SK-1	KCTC3505	KCTC13302
	Overall taste	4.70±0.82^c2)	7.60±0.70^a	5.00±0.82^c	6.60±0.97^b
Carbonated taste	4.70±0.82^c	7.20±0.78^a	5.00±0.66^c	6.01±0.73^b
Refreshing taste	5.30±0.67^c	7.10±0.73^a	6.20±0.79^b	6.50±0.71^ab
Clean taste	4.60±0.84^c	7.10±0.98^a	6.30±0.82^b	5.30±0.67^c
Sour odor	7.20±0.78^a	5.10±0.73^c	6.30±0.82^b	5.80±0.91^bc
Appearance	4.80±0.79^c	7.10±1.10^a	6.30±0.84^ab	5.60±1.30^bc
Texture	4.30±0.95^c	7.00±0.81^a	6.40±0.70^a	5.40±0.70^b
Overall acceptability	4.70±0.82^b	7.10±0.99^a	6.30±0.82^a	5.20±1.03^b

Control, Octopus baechu kimchi without strains; SK-1, Octopus baechu kimchi with Leuconostoc mesenteroides SK-1; KCTC3505, Octopus baechu kimchi with Leuconostoc mesenteroides KCTC3505; KCTC13302, Octopus baechu kimchi with Leuconostoc mesenteroides KCTC13302.
^a-cDifferent letters within the same row indicate significant difference (p<0.05).