Table 1. Changes in physicochemical properties of doenjang during fermentation

Properties	Fermentation period (day)
	0	30	60	90
pH	6.19±0.051)a2)	5.91±0.05b	5.88±0.03b	5.88±0.04b
Moisture (%, w/w)	55.93±0.42a	47.00±0.70b	45.96±0.37c	45.13±0.49d
AN3) (mg%)	253.53±1.56a	270.62±4.22b	328.48±3.13c	478.73±2.84d
Salinity (%, w/w)	13.11±0.10a	12.76±0.19b	10.60±0.07c	10.81±0.07d
Glucose content (%, w/v)	0.25±0.02a	0.21±0.00b	0.19±0.01c	0.16±0.01d
Fructose content (%, w/v)	0.33±0.01a	0.33±0.00a	0.33±0.01a	0.25±0.01b
Lactic acid content (%, w/v)	ND4)a	0.20±0.01b	0.34±0.01c	0.27±0.03d
Acetic acid content (%, w/v)	0.37±0.02a	0.46±0.02b	0.42±0.02c	0.02±0.01d

All values are mean±SD (n=5).
Different superscript letters (^a-d) in the same row indicate significant differences at p<0.05 by Duncan’s multiple range test.
AN, amino nitrogen.
ND, not detected.