Table 1 Proximate composition of Doenjang fermented with Aspergillus oryzae SCF-6 and protease

Group1)	Time (weeks)	Moisture (%)	Salinity (%)	pH	Titratable acidity (%)	Reducing sugar (%)	Aminotype nitrogen (mg%)
Control	0	59.30±0.16^Aa2)	13.36±0.18^Aa	5.95±0.01^Aa	0.85±0.10^Cc	2.83±0.61^Aa	152.60±5.05^Cd
	2	58.25±0.26^Ab	13.35±0.23^Aa	5.91±0.00^Ab	1.52±0.00^Bb	3.41±0.13^Ca	595.94±1.40^Dc
	4	58.09±0.20^Ab	13.34±0.07^Aa	5.78±0.00^Ac	1.76±0.14^Aa	3.19±0.20^Ba	863.99±9.77^Ca
	8	57.05±0.27^Ac	13.45±0.12^Aa	5.68±0.00^Ad	1.80±0.00^Da	2.90±0.35^BCa	823.57±9.93^Db
Protease A	0	57.65±0.26^Ba	13.37±0.06^Aa	5.90±0.01^Ba	1.18±0.10^Ac	2.73±0.10^Ab	178.27±2.14^Bd
	2	57.89±0.73^Aa	13.35±0.18^Aa	5.89±0.00^Bb	1.80±0.09^Ab	3.28±0.10^Cab	674.17±4.28^Cc
	4	57.73±0.24^Aa	13.35±0.07^Aa	5.73±0.01^Bc	1.81±0.03^Ab	3.72±0.69^Ba	900.92±6.98^Aa
	8	56.77±0.41^ABb	13.27±0.10^ABa	5.63±0.00^Bd	1.98±0.00^Ca	2.72±0.16^Cb	885.55±9.79^Cb
Protease B	0	57.42±0.28^Ba	13.15±0.13^ABa	5.89±0.01^Ca	0.98±0.01^BCd	3.30±0.66^Ac	146.53±2.14^Dd
	2	57.72±0.08^Aa	13.09±0.07^ABa	5.84±0.01^Cb	1.70±0.01^Ac	4.14±0.22^Aab	736.34±0.81^Bc
	4	57.68±0.20^Aa	13.06±0.07^Ba	5.68±0.01^Dc	1.84±0.09^Ab	4.58±0.05^Aa	803.57±9.09^Db
	8	56.24±0.24^Bb	13.11±0.10^Ba	5.58±0.00^Dd	1.98±0.00^Aa	3.56±0.26^Abc	923.06±3.50^Ba
Protease A+B	0	57.78±0.32^Ba	13.09±0.12^Ba	5.87±0.00^Da	1.04±0.05^ABc	3.03±0.58^Ab	210.00±1.40^Ad
	2	58.17±0.07^Aa	13.04±0.07^Ba	5.84±0.01^Cb	1.74±0.06^Ab	3.70±0.04^Ba	787.01±4.91^Ac
	4	57.87±0.21^Aa	13.08±0.07^Ba	5.69±0.00^Cc	1.75±0.13^Ab	3.79±0.09^Ba	882.60±9.80^Bb
	8	56.49±0.17^Bb	13.10±0.23^Ba	5.60±0.01^Cd	1.98±0.00^Ba	3.21±0.17^ABa	1,003.97±9.79^Aa

Protease A isolated from Bacillus licheniformis, Protease B isolated from Aspergillus species, Protease A+B=0.5:0.5 ratio.
Any means in the same fermentation time (A-B) or enzyme (a-d) followed by different letters are significantly (p<0.05) different by Duncan’s multiple range test.