Table 1
Change on moisture and salinity of Doenjang depending on various salt concentrations dur ing fermentation period

Contents	NaCl (%)	Temp. (℃)	Fermentation period (month)
			0	1	2	3	5	7	9	12
Moisture (%)	4	30	65.3±0.1a1)	66.0±0.6a	64.5±0.3a	65.8±0.5a	65.5±0.2a	64.7±0.0a	64.7±0.4a	69.8±0.4a
	8	30	61.2±0.8b	62.5±0.6b	60.8±0.2b	60.0±0.3b	61.3±0.1b	60.4±0.1b	60.3±1.2b	64.3±0.2b
	15	30	54.7±0.9c	54.7±0.6c	56.6±0.1c	55.4±0.4c	55.2±0.3c	54.9±0.2c	54.6±1.1c	54.1±1.0c
	20	30	54.6±0.8c	53.2±0.2d	54.2±1.0d	52.6±0.5d	53.6±1.0d	51.6±0.2d	52.1±0.9d	52.2±0.6d
Salinity (%)	4	30	4.2±0.1d	4.8±0.1d	4.8±0.1d	4.8±0.1d	4.7±0.0d	4.9±0.1d	4.8±0.1d	4.9±0.0d
	8	30	8.3±0.1c	8.8±0.1c	8.9±0.0c	8.5±0.1c	8.4±0.1c	8.6±0.1c	8.6±0.1c	8.7±0.1c
	15	30	12.9±0.0b	15.6±0.1b	15.4±0.0b	15.7±0.0b	15.2±0.0b	15.2±0.0b	15.3±0.1b	15.8±0.1b
	20	30	16.9±0.0a	19.2±0.2a	20.1±0.2a	19.7±0.0a	19.5±0.1a	19.7±0.0a	19.6±0.1a	19.3±0.1a

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