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. 2018 Jul 11;28(1):103–110. doi: 10.1007/s10068-018-0424-z

Table 2.

Effect of the added carbon sources on the viscosity and γ-PGA of cheongguk-jang

	Concentration, %(w/w)	γ-PGA, %(w/w)	Viscosity (cp)
Glucose	0	0.35 ± 0.03^ns	213.35 ± 0.67^b
	0.2	0.43 ± 0.02^ns	195.91 ± 1.68^c
	1	0.40 ± 0.05^ns	217.95 ± 2.56^a
	2	0.40 ± 0.01^ns	146.50 ± 0.28^d
Sucrose	0	0.35 ± 0.03^a	213.35 ± 0.67^ns
	0.1	0.37 ± 0.02^a	199.10 ± 18.59^ns
	0.5	0.31 ± 0.03^ab	202.74 ± 22.95^ns
	1	0.25 ± 0.04^b	193.28 ± 15.55^ns
Lactose	0	0.35 ± 0.03^c	213.35 ± 0.67^ns
	0.3	0.51 ± 0.01^b	219.32 ± 8.36^ns
	1	0.52 ± 0.01^b	205.00 ± 8.22^ns
	3	0.62 ± 0.06^a	196.02 ± 20.36^ns
Citric acid	0	0.35 ± 0.03^a	213.35 ± 0.67^a
	0.2	0.22 ± 0.01^b	220.97 ± 11.06^a
	1	0.23 ± 0.01^b	178.66 ± 41.54^a
	2	0.29 ± 0.03^b	51.65 ± 17.90^b
Glycerol	0	0.35 ± 0.03^a	213.35 ± 0.67^a
	0.3	0.24 ± 0.03^b	206.25 ± 0.41^a
	1	0.39 ± 0.04^a	216.64 ± 7.79^a
	3	0.26 ± 0.02^b	98.97 ± 12.95^b

Data were obtained from duplicate experiments except control (n = 10) and expressed as the mean ± standard deviation

Different letters (a, b, c) within the same column indicate significant differences (p < 0.05)

ns not statistically significant