Table 2. Change in moisture and salinity of Doenjang by adding halophytes during fermentation period  

Contents Doenjanggroup Powder(%) Fermentation period (week)
0 2 4 8 12 16 20 24
Moisture(%) Control   57.4±0.51)Aa2) 57.0±0.2Ba 55.5±0.4Cb 55.8±0.0Ca 54.4±0.2Da 53.9±0.1Ec 53.9±0.2Db 54.0±0.0DEc
Salicornia europaea 5 55.6±0.7Abc 55.0±0.0ABc 54.4±0.2BCd 54.6±0.3BCcd 52.9±0.1Ec 54.2±0.6CDbc 52.9±0.6Ed 53.7±0.1Dd
10 55.2±0.2Acd 54.3±0.1Bd 53.9±0.1Ce 54.4±0.1Bd 52.0±0.1Fd 53.1±0.2Ed 53.1±0.0Ed 53.5±0.1De
Suaeda japonica 5 57.5±0.2Aa 55.9±0.4Bb 56.1±0.1Ba 55.1±0.5Cb 53.6±0.3Db 55.1±0.1Ca 55.3±0.1Ca 54.9±0.0Ca
10 56.1±0.6Ab 54.6±0.4Bcd 55.0±0.2Bc 54.7±0.0Bbcd 53.5±0.6Cb 54.7±0.1Bab 54.8±0.2Bb 54.4±0.1Bb
Suaeda asparagoides 5 55.7±0.1Abc 54.7±0.2Ccd 55.2±0.1Bc 54.8±0.0Cbc 53.3±0.2Ebc 54.2±0.4Dbc 54.3±0.0Db 54.2±0.1Db
10 54.5±0.4Ad 53.6±0.5BCe 54.4±0.0Ad 53.8±0.0Be 53.4±0.0Cb 54.3±0.2Abc 53.7±0.1BCc 53.6±0.0BCde
Salinity(%) Control   8.7±0.1Aa 8.2±0.0Ba 8.0±0.0Ccd 8.2±0.1BCabc 7.9±0.0Dab 8.1±0.0BCb 8.1±0.1BCc 8.2±0.0Bb
Salicornia europaea 5 8.5±0.0Ab 8.2±0.1CDa 8.3±0.0BCb 8.0±0.1Ed 8.0±0.2DEa 8.3±0.0ABCa 8.4±0.1ABa 8.4±0.0ABa
10 8.5±0.1Ab 8.1±0.1DEa 8.4±0.0ABa 8.2±0.1CDab 7.9±0.2Fab 8.3±0.1BCa 8.0±0.0EFc 8.1±0.0DEbc
Suaeda japonica 5 8.3±0.0Ac 8.2±0.1ABa 8.0±0.0Cd 8.3±0.0ABa 7.7±0.0Db 8.2±0.1ABab 8.0±0.0Cc 8.2±0.1Bb
10 8.2±0.1Ac 8.3±0.1Aa 8.1±0.0BCc 8.0±0.1Ccd 7.7±0.1Db 8.2±0.1ABab 8.0±0.0Cc 8.0±0.0Cd
Suaeda asparagoides 5 8.3±0.0Ac 7.9±0.1Cb 7.9±0.1Ce 8.1±0.1ABbc 7.9±0.2Cab 8.1±0.1ABb 8.3±0.0Ab 8.1±0.1BCc
10 8.3±0.0Ac 8.1±0.1BCa 8.0±0.0Dde 8.2±0.1ABab 7.4±0.1Fc 8.1±0.1BCDb 7.8±0.1Ed 8.1±0.1CDcd
1)Means±SD (n=3) within each column followed by the same letter are not significantly different (p<0.05).
2)Value with different superscripts within the same column (A-H) or row (a-g) are significantly different by ANOVA with Duncan’s multiple range test at p<0.05.