Table 3.
Changes in amylase activity of Doenjang during fermentation at 20°C (unit/g)

	Fermentation period (week)	Doenjang1)
		Control	SYM4	SYM8	YWM4	YWM8
		α-Amylase	0	11.17±1.582)	11.13±1.35	10.47±1.55	11.84±1.50	10.43±1.76
4	21.67±2.00		21.63±0.63	20.10±0.20	26.50±3.75	22.66±2.30
8	21.67±2.00		6.70±4.10	4.84±1.65	5.20±3.10	7.70±2.26
12	26.37±2.61		22.02±3.00	22.33±1.55	24.87±2.05	27.56±1.40
β-Amylase	0	1,752.6±75.9	1,738.7±72.7	1,663.1±91.8	1,692.4±72.3	1,674.0±91.4
	4	1,792.7±50.2b3)	1,922.5±13.0a	1,911.6±8.1a	1,894.9±57.3a	1,841.3±16.0b
	8	313.2±58.0b	353.7±85.4b	333.7±9.6b	459.0±10.0a	373.9±21.3ab
	12	1,301.4±98.3	1,447.2±87.7	1,468.7±80.3	1,614.3±10.5	1,517.6±12.5

SYM, Shinyulmi sweet potato added Doenjang; YWM, Yeonwhangmi sweet potato added Doenjang.
Values are mean±SD (n=3).
Means with same letter in row are not significantly different by Duncan’s multiple range test (p<0.05).