Table 6.
Change on amino nitrogen content of low salted gar lic Doenjang dur ing fermentation (mg%)

NaCl (%)	Fermentation periods (week)
	0	1	2	3	4	5	6
	6	114.35±13.11abA	165.59±9.20CB	205.14±3.51CC	209.46±26.24bC	248.84±6.98bC	274.00±3.03cE	287.39±10.74dE
8	127.32±8.26bA	146.52±11.97bcA	196.63±30.61CB	187.87±7.66bB	241.01±12.42CC	230.14±15.37bC	253.38±2.44cC
10	121.11±8.78abA	124.72±14.59aA	158.91±8.01bB	156.79±8.17aB	204.19±9.27bC	214.06±15.30bCD	231.96±7.71bD
12	101.96±12.15aA	129.42±2.96abB	117.28±13.14aAB	145.80±11.07aC	181.05±9.28aD	188.36±5.95aD	212.63±2.78aE

Each value represents mean±SD (n=3)
Means with different in the same column are significantly different at p<0.05.
Means with different superscript in the same row are significantly different at p<0.05.