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).