Table 4 Changes in amino- and ammonia-type nitrogen contents of Doenjang according to manufacturing method of soybean paste during fermentation period

	Doenjang group	NaCl (%)	Fermentation period (week)
			0	2	4	8	12	16	20	24
			Amino-type nitrogen (mg%)	Soaking Doenjang	8	773.7±9.1^a1)	1,066.3±5.7^a	1,241.3±2.1^a	1,358.5±11.2^a	1,379.0±3.5^a	1,444.5±5.0^a	1,484.8±16.9^a	1,462.4±9.7^a
12	614.6±2.8^b	841.4±7.0^c		Soaking Doenjang	1,004.7±7.7^c	1,071.5±16.8^c	1,094.8±12.6^c	1,172.7±26.1^c	1,179.1±19.5^c	1,143.8±26.2^c
Non-soaking Doenjang	8	444.7±2.1^c		944.1±6.3^b	1,160.1±4.9^b	1,239.5±15.4^b	1,215.2±18.9^b	1,344.5±12.1^b	1,366.7±41.9^b	1,325.0±22.4^b
Non-soaking Doenjang	12	355.6±14.0^d		794.3±2.1^d	900.2±4.2^d	985.6±10.5^d	1,092.5±23.8^c	1,166.2±9.2^c	1,179.0±12.4^c	1,158.9±7.9^c
Ammonia-type nitrogen (mg%)	Soaking Doenjang	8	12.7±0.9^d	3.4±0.2^c	2.8±0.2^c	2.5±0.2^b	0.9±0.1^b	0.6±0.2^b	1.5±0.1^b	1.1±0.0^b
	Soaking Doenjang	12	18.4±0.1^c	7.5±0.2^a	4.4±0.2^a	1.7±0.2^c	1.3±0.1^a	1.0±0.2^a	2.3±0.3^a	1.8±0.2^a
	Non-soaking Doenjang	8	24.4±0.5^b	4.6±0.2^b	3.2±0.2^b	2.0±0.2^c	0.7±0.1^b	0.5±0.0^b	1.0±0.2^c	1.0±0.0^b
	Non-soaking Doenjang	12	47.5±0.4^a	7.5±0.2^a	4.6±0.2^a	3.1±0.2^a	1.0±0.3^b	0.7±0.0^b	1.8±0.1^b	1.7±0.1^a

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