Table 6.
Changes in GABA content of lactic acid fermented Sikhye added with Seomaeyaksuk extract and MSG (mg/L)

Fermentation period (day)	MSG addition ratio (%)
	0	0.25	0.5	1.0
	0	ND1)	ND	ND	ND
1	12.29±1.302)a3)A4)	101.25±1.88bA	131.46±0.95cA	162.92±0.18dA
2	34.48±0.18aB	173.44±1.62bB	201.88±3.31cB	257.81±5.41dB
3	47.50±0.54aC	200.42±6.86bC	260.10±3.43cC	354.38±1.62dC

ND, not detected.
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.