Table 7. Changes in oxidation-reduction potential and water activity of ‘Doenjang’ during fermentation

Component	Fermentation time (weeks)	‘Doenjang’¹⁾
Component	Fermentation time (weeks)	Control	T-0.5	T-1	T-2	T-3
Oxidation-reduction potential (−mV)	0	66.0±3.85^c	69.0±4.83^bc	76.0±5.60^b	76.4±4.17^b	85.0±3.48^a
	4	73.9±4.60^b	75.4±4.74^b	99.9±7.82^b	103.5±9.15^a	105.0±6.62^a
	8	508.7±79.39	504.9±41.65	510.7±58.68	455.5±51.93	454.4±41.88
	12	570.8±60.63	562.3±48.33	564.6±82.12	562.8±29.72	556.2±32.70
Water activity	0	0.854±0.01	0.858±0.01	0.859±0.01	0.860±0.00	0.858±0.01
	4	0.831±0.00^a	0.835±0.01^ab	0.835±0.00^ab	0.840±0.00^ab	0.834±0.01^b
	8	0.831±0.03	0.835±0.00	0.836±0.01	0.837±0.01	0.837±0.01
	12	0.828±0.01	0.830±0.01	0.829±0.00	0.831±0.01	0.831±0.00

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).