This study was conducted to investigate the temperatures inside and outside the pot as well as the quality characteristics of traditional Doenjang made by seven different farmers, in the Gyeonggi province during fermentation. The outside temperature of each region in the province was 5 to 10℃ higher in one place, in which fermentation took place inside the glass greenhouse, compared to other regions, while six other places showed similar changes in temperature. The moisture contents of the samples decreased according to the progress of the fermentation period from 53.6~62.3% to 51.0~58.5%. The salinity generally increased from 9.7~14.2% to 10.6~16.3% except for samples B and D, which declined from 17.0~17.2% to 16.6~16.9%. The amino-type nitrogen contents increased from 180.3~557.8 mg% to 437.3~840.7 mg%. The ammonia-type nitrogen contents decreased from 116.3~561.9 mg% to 70.7~149.2 mg%. Overall, the color of Doenjang was similar, but sample E had higher a and b values than the other regions, and the total bacterial count in the entire region was similar.

Abstract
서 론
재료 및 방법
    1. 시험재료 및 수집시기
    2. 된장 항아리 내․외부 환경 조사
    3. 품질 분석
    4. 미생물수
    5. 통계분석
결과 및 고찰
    1. 항아리 내․외부의 온도 및 습도 변화
    2. 수분 및 염도의 변화
    3. pH, 산도 및 환원당의 변화
    4. 색도의 변화
    5. 아미노태 및 암모니아태 질소의 변화
    6. 미생물의 변화
요약 및 결론
References

• 이용선(경기도농업기술원) | Yong-Seon Lee (Gyeonggi-do Agricultural Research and Extention Services) Corresponding author
• 조창휘(경기도농업기술원) | Chang-Hui Cho (Gyeonggi-do Agricultural Research and Extention Services)
• 서재순(경기도농업기술원) | Jae-Soon Seo (Gyeonggi-do Agricultural Research and Extention Services)
• 이대형(경기도농업기술원) | Dae-Hyoung Lee (Gyeonggi-do Agricultural Research and Extention Services)
• 강희윤(국립농업과학원 농식품자원부) | Heui-Yun Kang (Dept. of Agro-Food Resources, National Institute of Agricultural Science, RDA)