Table 6.
Changes in moisture content and acid value of Doenjang during fermentation at 20°C

	Fermentation period (week)	Doenjang1)
		Control	SYM4	SYM8	YWM4	YWM8
		Moisture (%)	0	51.22±0.042)^c3)	52.68±0.08^b	54.07±0.11^a	52.82±0.03^b	53.14±0.59^b
4	52.93±0.06^e		54.62±0.03^d	56.29±0.14^b	54.83±0.12^c	56.48±0.12^a
8	53.10±0.09^c		55.24±0.14^b	56.23±0.13^a	55.19±0.15^b	56.46±0.23^a
12	52.64±0.13^e		53.95±0.05^d	55.54±0.16^b	54.30±0.25^c	55.99±0.11^a
Acid value (mg/g)	0	14.34±0.80^b	13.66±0.51^b	14.56±0.50^ab	15.46±0.23^a	14.11±0.60^b
	4	19.04±0.43^b	20.38±0.14^a	19.26±0.06^b	18.37±0.26^c	19.49±0.50^b
	8	21.50±0.42^a	21.53±0.42^a	20.16±0.60^b	20.83±0.48^ab	21.28±0.41^a
	12	20.61±0.29^c	22.85±0.32^a	21.73±0.30^b	21.28±0.27^b	19.94±0.43^d

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).