Biological activities of fermented soybean paste (Doenjang) prepared using germinated soybeans and germinated black soybeans during fermentation

To produce doenjang with enhanced biological activities, doenjang was prepared by fermenting regular soybeans (RS), germinated soybeans (GS), and germinated black soybeans (GBS) for 90 days. The isoflavone contents in GS and GBS- doenjang were slightly higher than in RS- doenjang in the early stage of fermentation. The DPPH radical scavenging activity of GBS- doenjang was highest at 70.00% after 30 days of fermentation. The angiotensin-converting enzyme (ACE) inhibiting effects increased as the fermentation period progressed, and were significantly ( p