Figure 1.

Process of fermentation. MC powder was first weighed and heated. Next, Cheonggukjang was added to initiate fermentation. Cheonggukjang is a type of fast-fermented soybean paste that is made by cooking the legumes until they are tender and then incubating them with diverse Bacillus species in a warm place. In this study, the dominant Bacillus microbes were Bacillus sp. (KCTC 11351BP), Bacillus subtilis (KCTC 11352BP), Bacillus sonolensis (KCTC 11354BP), and Bacillus circulans (KCTC 11355BP).