Table 1.
Change of enzyme activities (unit/g) dur ing popped rice Doenjang fermentation

Enzymes Strains		Fermentation time (days)
		0	7	14	21	28	35	42	49	56
		Cellulase	Control	38.75±13.55Cc1)	50.00±27.11Cc	122.92±8.84BAb	97.50±20.08Bb	32.50±1.13Cc	101.45±23.26ABb	164.15±27.08Aa	46.05±18.60Bc	53.75±15.91Abc
KACC15935	112.92±12.37Bb		235.42±38.30Ba	212.50±41.25Ba	85.00±32.95BBc	70.85±5.87BBc	60.40±20.65BBc	62.50±13.01BBc	80.40±17.11BBc	43.75±13.51Bc
HJ 18-9	430.84±29.47Ab		485.42±14.73Ab	658.34±41.25Aa	218.35±18.88Acd	223.75±6.43Acd	151.70±24.75Ae	249.15±41.22Ac	158.75±20.58Ade	115.45±30.05Ae
α-amylase	Control	4.42±1.35Aa	5.09±0.63Aa	3.39±0.36Ba	5.05±1.51Aa	4.19±1.78Ba	4.88±0.60Aa	5.06±0.53Aa	4.20±0.44Aa	4.64±0.74ABa
	KACC15935	0.88±0.82Bd	4.86±1.11Aa	3.76±0.86BAb	3.31±2.94AAbc	1.62±0.77Abcd	1.42±0.63Ccd	0.67±0.28Cd	0.64±0.25Bd	0.79±0.91Bd
	HJ 18-9	3.91±0.78Abc	5.37±0.98AAb	5.84±0.52Aa	4.83±1.72AAbc	3.99±0.29Abc	3.78±0.11BBc	3.28±0.70Bc	4.58±0.91AAbc	5.26±1.27AAb

Means in the same column A-C and rowa-c followed by different letters are significantly different (p<0.05).