Table 2.
Change of ammonia-type nitrogen (mg%), reducing sugar (%) contents dur ing popped r ice Doenjang fermentation

Type	Strains	Fermentation time (days)
		0	7	14	21	28	35	42	49	56
		Ammoniatype nitrogen	Control	50.21±0.93Ba1)	32.19±0.40Cf	45.54±0.55Bb	44.80±0.34Bb	39.98±1.33Bd	42.58±0.16Bc	42.03±0.46Cc	37.13±0.87Ce	19.44±0.99Cg
KACC15935	59.59±2.37ABc		46.17±1.60Ae	60.02±2.44ABc	60.93±0.19Aab	55.07±2.61Ad	61.74±1.60Aab	63.84±1.67Aa	63.84±0.86Aa	57.17±1.14Acd
HJ18-9	46.65±1.54Cab		34.82±0.79Be	43.35±1.40Bc	46.15±1.56Bab	40.51±1.20Bd	44.77±1.09BBc	46.97±0.75Bab	48.24±2.54Ba	40.66±0.38Bd
Reducing sugar	Control	2.68±0.04Bg	3.24±0.06Bf	4.63±0.06Be	5.29±0.01Bd	6.37±0.02Ba	6.32±0.12Ba	6.05±0.13BBc	6.17±0.09BBc	6.25±0.09Bab
	KACC15935	1.48±0.01Cg	1.68±0.03Cf	2.38±0.03Cb	2.29±0.04Cc	2.08±0.02Ce	2.26±0.04Ccd	2.20±0.02Cd	2.29±0.07Cc	2.48±0.02Ca
	HJ18-9	3.31±0.08Ag	4.33±0.01Af	5.19±0.08Ae	5.75±0.09Ad	6.67±0.06ab	6.60±0.11ab	6.34±0.15Ac	6.75±0.09ab	7.10±0.15Aa

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