Table 7.
Changes in free sugar content of lactic acid fermented Sikhye added with Seomaeyaksuk extract and MSG (g/100 mL)

MSG addition ratio (%)	Fermentation period (day)	Fructose	Glucose	Sucrose	Total
0	0	0.18±0.031)a2)C3)	0.97±0.07bAB	5.51±0.16aB	6.66±2.88
	1	0.05±0.00aA	0.71±0.10bA	4.52±0.11aA	5.28±2.41
	2	0.06±0.00aA	0.80±0.11cA	7.92±0.34bC	8.78±4.34
	3	0.09±0.01bB	1.03±0.12cB	7.28±0.51cC	8.40±3.91
0.25	0	0.15±0.03aB	1.08±0.08cB	5.95±0.49aA	7.18±3.12
	1	0.05±0.00aA	0.93±0.10cAB	8.20±0.40dC	9.18±4.47
	2	0.27±0.03bC	1.07±0.07dB	8.36±0.40bC	9.70±4.46
	3	0.06±0.01aA	0.85±0.11bA	7.32±0.31cB	8.23±3.98
0.5	0	0.16±0.01aB	1.07±0.03dC	5.99±0.17aA	7.22±3.14
	1	0.05±0.00aA	0.68±0.06abB	7.41±0.43cB	8.14±4.08
	2	0.05±0.00aA	0.54±0.07bA	5.92±0.17aA	6.51±3.26
	3	0.06±0.01aA	0.77±0.09bB	5.58±0.74bA	6.41±3.00
1.0	0	0.15±0.01aB	1.01±0.01aB	5.70±0.07aB	6.86±2.99
	1	0.06±0.03aA	0.55±0.01aD	6.69±0.06bD	7.3±3.69
	2	0.05±0.00aA	0.40±0.00aC	5.90±0.11aC	6.35±3.28
	3	0.05±0.00aA	0.23±0.01aA	4.06±0.00aA	4.34±2.27

Each value is a mean±SD of 5 samples.
Means with different letters in the same fermentation days are significantly different at p<0.05 by Duncan’s multiple range test.
Means with different letters in the same MSG added ratio are significantly different at p<0.05 by Duncan’s multiple range test.