. 2017 Dec 11;22(12):2200. doi: 10.3390/molecules22122200

Table 1.

Viable cell number and pH of unfermented soybeans and cheonggukjang fermented by Bacillus subtilis (KCTC 13241).

Cultivars	Samples ¹	Viable Cell Numbers (log CFU/g)	pH
Daewon	UFS ²	4.85 ± 0.72 ^a	5.87 ± 0.18 ^b
Daewon	CKJ ³	10.21 ± 0.84 ^a	7.79 ± 0.55 ^b
Saedanbeck	UFS	4.81 ± 0.41 ^a	5.19 ± 0.35 ^c
Saedanbeck	CKJ	10.11 ± 1.03 ^a	7.02 ± 0.22 ^c
Aga 3	UFS	5.18 ± 0.80 ^a	6.26 ± 0.20 ^a
Aga 3	CKJ	10.46 ± 1.21 ^a	8.58 ± 0.28 ^a
Pungsannamul	UFS	5.08 ± 0.37 ^a	6.19 ± 0.14 ^a
Pungsannamul	CKJ	10.32 ± 0.36 ^a	8.33 ± 0.12 ^a

¹ Values indicate the means of three replications (n = 3). Means with different lowercase letters (^a, ^b, and ^c) indicate significant differences between unfermented soybeans and cheonggukjang by Duncan’s multiple range tests (DMRT) at the 95% confidence level. ² UFS: unfermented soybeans. ³ CKJ: cheonggukjang fermented at 42 °C for 48 h.