Table 1 Change on moisture and salinity of Doenjang according to manufacturing method of soybean paste during fermentation period

Contents	Doenjang group	NaCl (%)	Fermentation period (week)
			0	2	4	8	12	16	20	24
			Moisture (%)	Soaking Doenjang	8	61.3±0.4a1)	60.5±0.4b	61.7±0.7a	60.7±0.1b	60.0±0.6b	59.7±0.5b	59.2±0.1b	60.3±0.4ab
12	55.5±0.5b	55.6±0.3c			56.0±0.1b	56.1±0.7c	55.5±0.3c	54.7±0.3c	54.2±0.5c	54.9±0.4c
Non-soaking Doenjang	8	60.5±0.4a		61.7±0.2a	61.9±0.6a	62.4±0.5a	61.2±0.1a	60.5±0.5a	60.3±0.6a	60.2±0.2a
	12	61.2±0.8a		61.7±0.2a	61.4±1.0a	61.8±0.8ab	60.1±0.2b	59.2±0.1b	59.5±0.5ab	60.1±0.8b
Salinity (%)	Soaking Doenjang	8	8.1±0.1c	8.3±0.1c	8.0±0.1c	7.9±0.0c	8.2±0.0c	8.3±0.1d	8.1±0.1c	7.9±0.1c
		12	12.7±0.2a	13.0±0.3a	13.0±0.0a	13.0±0.1a	13.0±0.3a	12.6±0.1a	12.7±0.2a	12.5±0.1a
	Non-soaking Doenjang	8	8.2±0.1c	8.3±0.1c	8.1±0.1c	8.0±0.0c	8.3±0.0c	8.5±0.1c	8.1±0.0c	7.8±0.0c
		12	12.2±0.1b	12.1±0.4b	12.0±0.1b	12.2±0.3b	11.9±0.1b	12.1±0.1b	11.6±0.1b	11.9±0.4b

Means±SD (n=3) within each column followed by the same letter are not significantly different (p<0.05).