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Changes in total bacterial count during manufacturing of cheonggukjang (unit: log CFU/g)
| Total bacterial count | |
|---|---|
| Raw soybean | 3.20 ± 0.00d |
| Soaked | 4.67 ± 0.00c |
| Steamed | 1.51 ± 0.34e |
| Fermented | 7.71 ± 0.24b |
| Product | 8.56 ± 0.01a |
Values are expressed as mean ± SD (n = 3). Means in the same column with different letters are significantly different by Duncan’s multiple range test (p < 0.05)
