Table 4. Changes in protease activity of ‘Doenjang’ during fermentation
(Unit: unit/g)

Component Fermentation time (weeks) ‘Doenjang’1)
Control T-0.5 T-1 T-2 T-3
Acidic protease 0 3.17±0.53 3.09±0.59 3.03±0.83 2.92±0.45 2.81±0.55
4 3.72±0.32 4.03±0.52 4.25±0.49 3.86±0.51 3.62±0.52
8 5.12±0.48b 5.89±0.44a 4.79±0.60b 4.53±0.56b 4.20±0.38b
12 4.89±0.67ab 5.30±0.40a 5.22±0.40a 4.63±0.45ab 4.15±0.71b
Neutral protease 0 4.58±0.55a 4.54±0.74a 4.25±0.47ab 3.94±0.36bc 3.44±0.29c
4 5.25±0.55 5.28±0.31 5.01±0.45 4.81±0.44 4.55±0.62
8 4.19±0.19c 4.36±0.32bc 4.58±0.41ab 4.75±0.52a 4.13±0.27c
12 4.84±0.81b 5.47±0.40a 5.34±0.21a 4.93±0.27ab 4.50±0.47b
See the preparation of ‘Doenjang’ in Table 1.
Values are mean±SD (n=3).
Means with different letters in the same row are significantly different by Duncan’s multiple range test (p<0.05).