Table 2. Changes in viable cell counts of microorganism of ‘Doenjang’ during fermentation
(Unit: log CFU/g)
| Fermentation time (weeks) | ‘Doenjang’1) |
Control | T-0.5 | T-1 | T-2 | T-3 |
Yeast | 0 | 4.30±0.212) | 4.32±0.27 | 4.33±0.36 | 4.33±0.30 | 4.30±0.28 |
4 | 6.17±0.16a | 6.19±0.18a | 6.18±0.20a | 5.98±0.16a | 5.61±0.18b |
8 | 6.37±0.34a | 5.80±0.27b | 5.65±0.29b | 5.59±0.25b | 5.54±0.26b |
12 | 6.05±0.42 | 5.77±0.41 | 5.60±0.35 | 5.57±0.38 | 5.35±0.35 |
Aerobic bacteria | 0 | 7.94±0.37 | 7.90±0.31 | 7.79±0.36 | 7.77±0.25 | 7.73±0.21 |
4 | 7.89±0.29 | 7.86±0.36 | 7.71±0.32 | 7.46±0.27 | 7.41±0.08 |
8 | 8.03±0.44a | 8.02±0.35a | 7.89±0.47ab | 7.51±0.35ab | 7.16±0.45b |
12 | 7.58±0.46 | 7.32±0.41 | 7.28±0.43 | 7.17±0.29 | 7.10±0.44 |
Anaerobic bacteria | 0 | 7.32±0.55 | 7.36±0.42 | 7.38±0.31 | 7.24±0.30 | 7.20±0.19 |
4 | 6.71±0.53 | 6.72±0.41 | 6.51±0.39 | 6.28±0.41 | 6.11±0.40 |
8 | 7.12±0.41a | 6.84±0.46ab | 6.28±0.39b | 6.11±0.48b | 6.01±0.47b |
12 | 6.75±0.28a | 6.63±0.26a | 6.11±0.42ab | 5.81±0.46b | 5.78±0.30b |
See the preparation of ‘Doenjang’ in Table 1.
Values are mean±SD (n=3).
Means with different letters in the same row are significantly different by Duncan’s multiple range test (p<0.05).