Table 4.
Changes in protease activities of Doenjang during fermentation at 20°C (unit/g)

	Fermentation period (week)	Doenjang1)
		Control	SYM4	SYM8	YWM4	YWM8
		Acidic protease	0	8.06±0.452)bc3)	9.21±0.22a	8.57±0.28ab	7.31±0.29cd	6.90±0.70d
4	1.13±0.13c		2.89±0.52a	2.52±0.99ab	1.63±0.03bc	1.76±0.13bc
8	0.55±0.15		0.43±0.29	0.76±0.15	0.59±0.06	0.43±0.18
12	2.39±0.16bc		4.16±0.73ab	2.02±0.51c	3.53±1.26ab	4.74±0.53a
Neutral protease	0	1.76±0.13	1.88±0.14	1.63±0.09	1.97±0.22	1.51±0.28
	4	8.45±1.51	8.70±1.92	9.59±2.28	9.41±2.10	6.28±0.83
	8	5.13±1.44	6.38±1.10	6.77±0.94	7.00±0.62	7.38±0.62
	12	5.39±1.25a	2.93±0.12c	3.37±0.39bc	4.80±0.87ab	4.53±0.40ab

SYM, Shinyulmi sweet potato added Doenjang; YWM, Yeonwhangmi sweet potato added Doenjang.
Values are mean±SD (n=3).
Means with same letter in row are not significantly different by Duncan’s multiple range test (p<0.05).