Table 3. Changes in amylase activity of ‘Doenjang’ during fermentation
(Unit: unit/g)

Component	Fermentation time (weeks)	‘Doenjang’1)
		Control	T-0.5	T-1	T-2	T-3
α-Amylase	0	34.47±0.21a	33.97±0.27a	31.62±0.36ab	28.72±0.30b	27.04±0.28b
	4	35.87±0.16	34.53±0.19	34.16±0.20	34.40±0.16	33.72±0.18
	8	26.36±0.34bc	25.96±0.27c	26.96±0.29ab	27.02±0.25a	27.10±0.25a
	12	32.51±0.42	30.79±0.40	30.26±0.35	29.78±0.38	28.26±0.36
β-Amylase (×1,000)	0	4.26±0.12a	4.01±0.15ab	3.91±0.14bc	3.74±0.14bc	3.65±0.10c
	4	3.34±0.42	3.28±0.51	3.14±0.70	3.07±0.65	2.91±0.71
	8	3.05±0.15	2.91±0.12	2.92±0.28	2.84±0.09	2.73±0.22
	12	3.03±0.18	3.10±0.37	3.13±0.15	3.32±0.26	3.15±0.19

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).