Table 4.
Sensory evaluation1) of Doenjang made by koji prepared with Bacillus subtilis 3-B-1 and Aspergillus oryzae 6-M-1

Samples	No. 12)	No. 22)	No. 32)	No. 42)	No. 52)	No. 63)
Taste	6.9 ± 1.4^a	6.4 ± 1.4^a	6.2 ± 1.4a	6.8 ± 1.9^a	6.9 ± 2.0^a	7.4 ± 1.9^a
Flavor	7.4 ± 1.2^a	7.6 ± 1.5^a	7.4 ± 1.2a	7.4 ± 1.6^a	7.4 ± 1.5^a	8.0 ± 1.9^a
Color	7.2 ± 1.8^a	7.4 ± 1.4^a	7.1 ± 1.2^a	8.1 ± 1.2^a	7.6 ± 1.3^a	8.2 ± 2.1^a
Overall acceptability	7.1 ± 2.7^a	7.2 ± 1.6^a	6.8 ± 1.2^a	7.4 ± 1.8^a	7.3 ± 2.4^a	8.3 ± 2.4^a

Each value represents the mean±SD of 16 observations using hedonic scale of 1(dislike very much) to 9 (like very much).
Samples were referred to Table 1.
A commercial Doenjang
a Different superscripts in the same row are significantly different by Duncan's multiple range test (p<0.05)