Table 2 Enzyme activity (unit/g) of Doenjang fermented with Aspergillus oryzae SCF-6 and protease

Fermentation period (week) F-value
0 2 4 8
Alpha-amylase Control 0.06±0.00Cab2) 0.06±0.02Ba 0.05±0.02Cab 0.03±0.01Cb 0.141
Protease A1) 0.06±0.02Ca 0.06±0.01Ba 0.05±0.00Cab 0.03±0.00Cb 0.011
Protease B 0.41±0.01Ab 0.42±0.03Ab 0.52±0.02Aa 0.16±0.01Ac <0.0001
Protease A+B 0.38±0.00Bb 0.45±0.04Aa 0.44±0.02Ba 0.12±0.04Bc <0.0001
F-value <0.0001 <0.0001 <0.0001 <0.0001
Protease Control 168.06±39.72Cb 261.25±29.03Ca 187.92±19.86Bb 175.69±29.03Cb 0.0191
Protease A 643.19±44.31Ba 641.67±64.17Aa 574.44±51.94Aab 533.19±44.31Bb 0.0815
Protease B 701.25±25.97ABa 513.33±51.94Bbc 569.86±13.75Ab 481.25±29.03Bc 0.0002
Protease A+B 757.78±12.22Aa 725.69±32.08Aab 603.47±1.53Ac 693.61±42.78Ab 0.0007
F-value <0.0001 <0.0001 <0.0001 <0.0001
Protease A isolated from Bacillus licheniformis, Protease B isolated from Aspergillus species, Protease A+B=0.5:0.5 ratio.
Any means in the same fermentation time (A-B) or enzyme (a-d) followed by different letters are significantly (p<0.05) different by Duncan’s multiple range test.