Table 1.

Changes in isoflavone compositions of Cheonggukjang (CGJ) during fermentation.

Isoflavones (μg/g, w/w)		Fermentation time (day)
		0	1	2	3
Glycosides	Genistin	144.53 ± 3.85	100.67 ± 10.91	27.21 ± 5.82	11.95 ± 0.44
	Daidzin	463.29 ± 16.31	343.16 ± 59.92	57.08 ± 12.25	29.54 ± 2.34
	Glycitin	87.95 ± 1.48	69.42 ± 7.33	13.89 ± 3.191	8.66 ± 0.24
Acetyl‐ glucosides	Acetylgenistin	48.66 ± 0.84	41.75 ± 6.55	11.97 ± 3.00	3.50 ± 0.22
	Acetyldaidzin	22.24 ± 0.68	17.70 ± 2.80	2.76 ± 0.58	0.20 ± 0.06
	Acetylglycitin	5.00 ± 0.19	4.30 ± 0.62	0.94 ± 0.19	0.31 ± 0.00
Malonyl ‐glucosides	Malonylgenistin	3.19 ± 0.12	2.31 ± 0.29	0.71 ± 0.20	0.40 ± 0.01
	Malonyldaidzin	0.91 ± 0.03	0.71 ± 0.09	0.26 ± 0.04	0.12 ± 0.01
	Malonylglycitin	0.25 ± 0.02	0.22 ± 0.02	0.09 ± 0.01	0.05 ± 0.00
Aglycones	Genistein	20.55 ± 0.83	103.71 ± 16.05	318.465 ± 64.73	291.41 ± 7.60
	Daidzein	11.90 ± 1.27	70.47 ± 7.64	193.28 ± 37.71	187.57 ± 8.39
	Glycitein	6.54 ± 0.35	27.92 ± 4.37	73.46 ± 14.20	69.01 ± 2.53
Others	Formononetin	0.07 ± 0.00	0.13 ± 0.02	0.25 ± 0.05	0.26 ± 0.00
	Dihydrodaidzein	trace	0..02 ± 0.00	0.16 ± 0.03	0.17 ± 0.00
	Coumestrol	0.10 ± 0.01	0.14 ± 0.04	0.12 ± 0.03	0.19 ± 0.03
Total		815.18 ± 23.71	782.61 ± 113.87	700.63 ± 141.20	603.36 ± 16.15