Table 1.
Changes in turbidity of lactic acid fermented Sikhye added with Seomaeyaksuk extract and different ratio of MSG (OD value)

Fermentation period (day)	MSG addition ratio (%)
	0	0.25	0.5	1.0
	0	0.25±0.011)a2)A3)	0.39±0.01bA	0.86±0.12dA	0.81±0.04cA
1	1.09±0.03aD	1.54±0.06aB	1.77±0.02aC	1.93±0.02aD
2	0.87±0.02bC	0.72±0.01aA	1.50±0.10cB	1.81±0.01dC
3	0.66±0.02aB	0.63±0.07aA	0.83±0.07bA	1.38±0.18cB

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.