In this study, danmuji samples stored at 5 and were examined for three weeks to observe the changes in the color, property of matter, and microorganisms of danmuji, and its sensory properties, during its storage. The difference in the brightness and redness of danmuji and danmuji filtrate as their storage period became longer was not big but was significant, and their yellowness decreased following storage at both 5 and . The hardness of the danmuji sample stored at showed the greatest value at day 7 while that of the danmuji sample stored at showed the greatest value at day 14. It was found in the examination of the total cell number of the stored danmuji that the total cell number was , with almost no change, but in the case of the danmuji filtrate, the cell number increased from the latter part of the storage. The number of yeast fungi increased until storage day 7 for both the danmuji sample stored at and that stored at . The cell number of danmuji did not change since then while the cell number of the danmuji filtrate constantly increased. As for the sensory properties of each stored danmuji, the overall taste preference was highest at storage days 14 and 21 (), and the overall scent preference was high for the danmuji that had been stored for 7 days (), but there was no significant difference. The texture and color of and the overall preference for the danmuji stored at significantly decreased as the storage period got longer. All in all, the preference for the danmuji stored at was higher than that for the danmuji stored at , although there was no significant difference. Thus, it is thought that is more appropriate than as the storage temperature of danmuji products.
