. 2018 Jun 19;55(8):2871–2880. doi: 10.1007/s13197-018-3202-2

Table 2.

Fatty acid composition of Cheonggukjang prepared using five different concentrations of the B. subtilis (KCTC 13241), showed as % of total fatty acids

Cheonggukjang	Palmitic (16:0)	Stearic (18:0)	Oleic (18:1)	Linoleic (18:2)	Linolenic (18:3)
0% B. subtilis	11.36 ± 0.16^a	2.58 ± 0.39^ab	13.02 ± 0.75^bc	61.41 ± 0.64^bc	9.92 ± 0.58^b
1% B. subtilis	11.65 ± 0.42^a	2.87 ± 0.12^a	14.14 ± 0.53^ab	62.11 ± 0.48^b	11.67 ± 1.04^a
3% B. subtilis	11.57 ± 0.43^a	2.33 ± 0.38^ab	13.52 ± 0.38^abc	62.16 ± 0.71^b	11.18 ± 0.72^ab
5% B. subtilis	10.98 ± 0.85^ab	1.99 ± 0.33^bc	12.63 ± 1.22^c	64.20 ± 0.49^a	9.75 ± 0.76^b
7% B. subtilis	10.45 ± 0.28^b	1.51 ± 0.43^c	14.79 ± 0.33^a	60.60 ± 1.01^c	10.18 ± 0.66^ab

All values are means of three separate replicates. Values with different lower case letters (a, b, and c) are significantly p ≤ 0.05 different as determined by Duncan’s multiple range tests (DMRT)