Table 4
Changes in protease activity of Kochujang during fermentation (unit: unit/g)

Component	Fermentationtime (weeks)	Kochujang ¹⁾
Component	Fermentationtime (weeks)	Control	SJM-5	SJM-10	SJM-15	YWM-5	YWM-10	YWM-15
Acidic protease	0	5.57±0.25^2)ab3)	6.01±0.39^a	6.16±0.31^a	5.51±0.27^ab	5.03±0.35^b	5.05±0.10^b	4.59±0.77^b
	4	3.13±0.17^bc	3.66±0.27^ab	3.28±0.41^abc	3.62±0.32^ab	2.48±0.52^d	3.73±0.24^a	2.92±0.19^cd
	8	5.01±0.19^a	3.29±0.32^b	4.89±0.45^a	3.31±0.03^b	5.49±0.16^a	5.05±0.33^a	3.15±0.29^c
	12	9.39±0.40^a	8.36±0.35^b	7.71±0.18^c	5.97±0.40^e	7.04±0.45^d	7.27±0.29^cd	5.59±0.27^e
Neutral protease	0	1.91±0.37	2.24±0.20	2.38±0.32	2.07±0.21	1.84±0.23	1.97±0.40	1.74±0.06
	4	4.32±0.27^e	4.81±0.22^d	4.91±0.09^e	7.33±0.24^a	4.25±0.28^e	6,31±0.14^b	5.66±0.09^c
	8	3.09±0.26	2.91±0.29	2.90±0.09	2.84±0.27	2.98±0.22	3.00±0.12	3.09±0.31
	12	10.30±0.15^a	6.75±0.12^e	7.69±0.45^d	5.94±0.32^f	6.58±0.11^e	8.55±0.30^b	8.13±0.16^c

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).