Table 1.
Changes in enzyme activities during Chungkookjang fermentation by using the five different soybean cultrivars

Enzyme	Fermentation time (hr)	Daewon	Daepoong	Wooram	Hwangkeumol	Saedanback
α-Amylase (U/g)	0	0.00±0.001)ns	2.14±1.24	7.50±12.98	0.90±0.24	0.00±0.00
	48	33.33±0.10e	40.72±0.46b	37.25±0.26d	39.04±0.29c	42.54±0.08a
Protease (U/g)	0	125.37±5.66ab	122.00±2.50ab	128.27±11.14ab	114.10±15.52b	134.53±7.62a
	48	195.33±11.61bc	235.33±4.02a	243.67±6.17a	179.92±12.52c	197.42±7.64b
Cellulase (U/g)	0	9.45±2.55ab	10.56±5.09ab	12.78±1.92a	8.34±2.89ab	4.45±2.55b
	48	601.11±37.46b	566.67±4.41bc	646.67±18.78a	478.33±20.48d	526.67±18.03c

Means in the same row followed by different letters are significantly different (p<0.05).