Table 3.
Changes of organic acid during aging of Doenjnag with Cudrania tricuspidata fruits by using B. licheniformis SCDB 1234. (unit ; mg/kg)

		Doenjang (103)
		0%	3%	5%	7%	10%
		Citric acid	0 weeks	1163.05	954.72	921.38	829.11	817.46
2 weeks	526.25		504.64	629.23	629.27	729.82
4 weeks	439.69		305.73	518.05	602.51	639.31
Lactic acid	0 weeks	601.13	611.87	602.70	629.21	581.91
	2 weeks	814.96	1223.50	799.79	888.12	1055.65
	4 weeks	897.13	1590.57	917.95	1000.79	1025.35
Acetic acid	0 weeks	6.20	151.18	30.95	90.92	130.98
	2 weeks	331.19	457.50	330.62	326.25	314.72
	4 weeks	244.83	373.18	276.62	199.53	235.22
Succinic acid	0 weeks	-	-	-	-	-
	2 weeks	37.15	39.87	24.06	20.85	16.84
	4 weeks	40.29	31.81	31.41	31.78	30.87
Oxalic acid	0 weeks	10.98	9.81	7.71	7.79	5.75
	2 weeks	7.06	7.99	7.01	6.14	5.38
	4 weeks	7.97	8.80	5.81	5.43	5.12
		Aged Doenjang(103)
		0%	3%	5%	7%	10%
		Citric acid	0 weeks	587.90	562.42	468.13	438.05	381.95
2 weeks	439.40		367.50	391.47	346.30	399.07
4 weeks	354.67		375.72	361.94	349.55	359.77
Lactic acid	0 weeks	630.81	1563.18	1350.55	1231.22	1364.75
	2 weeks	1302.68	1279.68	1224.74	1394.71	1513.83
	4 weeks	1025.84	1352.89	1151.19	1412.34	1334.33
Acetic acid	0 weeks	-	207.20	165.86	174.03	188.76
	2 weeks	126.99	115.35	97.57	131.06	162.24
	4 weeks	64.75	68.02	63.52	54.78	69.55
Succinic acid	0 weeks	-	36.48	31.57	13.82	27.80
	2 weeks	27.47	31.98	31.42	32.54	31.79
	4 weeks	23.93	33.34	28.96	34.09	33.30
Oxalic acid	0 weeks	8.65	9.27	8.14	8.23	9.12
	2 weeks	8.98	8.65	8.42	7.84	7.35
	4 weeks	7.81	8.28	8.76	7.73	7.96