Table 3.
Changes in pH of lactic acid fermented Sikhye added with Seomaeyaksuk extract and MSG
| Fermentation period (day) | MSG addition ratio (%) |
| 0 | 0.25 | 0.5 | 1.0 |
| 0 | 4.65±0.011)a2)C3) | 4.70±0.02bD | 4.72±0.02bD | 4.83±0.01cD |
| 1 | 3.41±0.01aB | 3.65±0.01bC | 3.70±0.01cC | 3.85±0.01dC |
| 2 | 3.17±0.01aA | 3.52±0.01bB | 3.53±0.02bB | 3.70±0.01cB |
| 3 | 3.15±0.02aA | 3.45±0.02AbA | 3.43±0.02bA | 3.68±0.01cA |
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.