Table 4 Antioxidant ability of Doenjang fermented with Aspergillus oryzae SCF-6 and protease

		Fermentation period (week)				F-value
		0	2	4	8
		DPPH radical scavenging activity (%)	Control	8.93±4.93Ab2)	12.04±0.49Bb		22.45±2.90Aa	28.87±3.75Aa	0.0003
Protease A1)	13.20±4.81Ab		18.74±2.74Ab	26.69±2.18Aa	30.45±2.07Aa	0.0006
Protease B	12.51±2.50Ac		23.52±0.49Ab	25.01±2.96Ab	33.98±1.20Aa	<0.0001
Protease A+B	11.02±4.24Ac		20.64±4.67Ab	26.22±3.99Aab	33.38±2.82Aa	0.0008
F-value		0.6333	0.005	0.3899	0.2251
Total phenol (mg TAE/g)	Control	0.60±0.06Ad	0.92±0.10Bc	1.66±0.05Ab	1.86±0.08Ca	<0.0001
	Protease A	0.77±0.13Ad	1.11±0.12ABc	1.50±0.06Bb	2.01±0.09Ba	<0.0001
	Protease B	0.78±0.11Ad	1.26±0.04Ac	1.56±0.00ABb	2.24±0.01Aa	<0.0001
	Protease A+B	0.70±0.04Ad	1.07±0.20ABc	1.56±0.07ABb	2.20±0.07Aa	<0.0001
F-value		0.1344	0.0633	0.0402	0.0005

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.