Table 4.
Sensory evaluation of each Eoyukjang after storage.

Samples	Flavor	Saltiness	Overall acceptance
Control	6.3±1.2ab	6.3±1.3a	6±1.9ab
EPM	5.6±1.1b	6.5±1.2a	5.2±1.0b
L. halophilus	6.9±1.1a	6.7±1.1a	6.4±1.3ab
RGP	6.4±1.4ab	7±1.4a	7±1.6a

Values are mean±standard deviation for n=10
Mean within each column with no common superscripts are significantly different (p<0.05).