Table 2.
Changes in viable cell counts of microorganism of Doenjang dur ing fermentation at 20°C (unit: log CFU/g)

	Fermentation period (week)	Doenjang1)
		Control	SYM4	SYM8	YWM4	YWM8
		Yeast	0	4.71±0.362)	4.92±0.61	4.98±0.50	4.39±0.28	4.53±0.51
4	4.90±0.55		4.97±0.41	5.11±0.30	5.25±0.24	4.90±0.59
8	4.25±0.43		4.12±0.50	4.28±0.20	4.24±0.42	4.51±0.40
12	2.63±0.12		2.98±0.50	2.69±0.52	3.08±0.30	3.33±0.44
Aerobic bacteria	0	8.75±0.50	8.82±0.31	8.91±0.46	8.91±0.41	8.86±0.51
	4	7.75±0.39	7.67±0.36	7.78±0.21	7.61±0.50	7.73±0.52
	8	7.25±0.24	7.95±0.64	7.49±0.44	7.53±0.60	7.10±0.40
	12	8.46±0.45	8.13±0.62	8.59±0.50	8.25±0.25	7.91±0.58
Anaerobic bacteria	0	7.76±0.63	7.51±0.74	7.81±0.31	7.71±0.30	7.77±0.55
	4	6.84±0.42	6.58±0.50	6.63±0.37	6.51±0.40	6.71±0.20
	8	7.22±0.41	7.28±0.38	7.11±0.23	6.85±0.50	7.15±0.47
	12	6.41±0.40	6.58±0.27	6.89±0.50	6.51±0.30	6.28±0.41

SYM, Shinyulmi sweet potato added Doenjang; YWM, Yeonwhangmi sweet potato added Doenjang.
Values are mean±SD (n=3).