Table 3
Changes in amylase activity of Kochujang during fermentation

α-Amylase04.18±0.07^2)b3)4.34±0.11^b4.84±0.32^a4.96±0.34^aComponent	Fermentationtime (weeks)	Kochujang ¹⁾
	Fermentationtime (weeks)	Control	SJM-5	SJM-10	SJM-15	YWM-5	YWM-10	YWM-15
α-Amylase	0	4.18±0.07^2)b3)	4.34±0.11^b	4.84±0.32^a	4.96±0.34^a	4.47±0.19^ab	4.60±0.08^ab	4.75±0.36^ab
	4	4.27±0.08^ab	4.14±0.15^abc	4.32±0.02^a	3.93±0.23^abc	3.96±0.40^bc	3.88±0.14^c	4.24±0.13^abc
	8	2.52±0.37	2.52±0.22	2.77±0.25	2.38±0.31	2.63±0.35	2.69±0.11	2.84±0.32
	12	1.40±0.18^b	1.39±0.40^b	1.96±0.15^a	2.23±0.19^a	1.37±0.41^b	2.04±0.05^a	1.88±0.26^ab
β-Amylase (×100)	0	1.94±0.10	1.89±0.05	1.73±0.21	1.71±0.09	1.85±0.27	1.74±0.15	1.76±0.22
	4	4.83±0.31^d	5.75±0.41^c	5.68±0.50^c	5.58±0.15^c	7.47±0.44^cd	8.01±0.16^a	7.31±0.58^b
	8	10.65±0.36^a	10.26±0.48^ab	9.94±0.53^ab	10.58±0.45^a	8.89±0.52^c	9.04±0.39^c	9.65±0.32^bc
	12	9.06±0.47^bc	8.45±0.23^dc	9.49±0.11^ab	9.22±0.32^b	7.96±0.15^c	9.05±0.50^a	8.37±0.18^cd

SJM, Shinjami sweet potato added Kochujang; YWM, Yeonwhangmi sweet potato added Kochujang.
Values are mean±SD (n=3).
Means with same letter in raw are not significantly different by Duncan's multiple range test (p<0.05).