Table 1 Changes of pH, acidity, salinity, and viable cell numbers during the fermentation of Doenjang without and with bitter melon

Contents		Added bitter melon powder concentration (%)
		0		5		10
		UFD1)	FD2)	UFD	FD	UFD	FD
		pH		6.41±0.26^a3)	5.81±0.29^a	6.05±0.30^a	5.45±0.22^a	5.83±0.23^a	5.24±0.26^a
		Acidity (%, as acetic acid)		0.42±0.02^b	1.28±0.03^a	0.62±0.07^b	1.4±0.03^a	0.65±0.05^b	1.48±0.06^a
Salinity (%, as NaCl)		11.8±0.27^a	12.6±0.63^a	11.4±0.37^a	13.8±0.69^a	11.8±0.31^a	13.2±0.61^a
Viable cell numbers (log CFU/g)
	Bacillus	9.11±0.36^a	10.70±0.54^a	9.11±0.55^a	11.46±046^a	9.11±0.36^a	9.72±0.39^a
	Yeast	6.39±0.26^a	7.02±0.28^a	6.39±0.26^a	6.86±0.27^a	6.39±0.26^a	6.84±0.27^a

UFD, Unfermented Doenjang (0 day).
FD, Fermented Doenjang (60 day).
All values are means of determination in three independent experiments. Means with different lowercase letters (a-b) indicate significant (p<0.05) differences of unfermented Doenjang and fermented Doenjang by Duncan’s multiple range test.