Table 1.

The characteristics of chungkookjang fermented with different Bacillus species.

	B. amyloliquefaciens			B. subtilis	Soybeans
	SCGB 1	SRCM 100730	SRCM 100731	SCGB 574
Number of bacteria (CFU/g)	2.2 × 1010 ± 2.6 × 109	2.6 × 109 ± 1.4 × 108	4.7 × 109 ± 2.8 × 108	1.5 × 109 ± 1.2 × 108	5.0 × 103 ± 2.6 × 102
Number of B. cereus (CFU/g)	-	-	-	-	4.2 × 103
γ-PGA (cm)	31 ± 0.86	27 ± 1.00	30 ± 0.57	55 ± 1.00	0 ± 0
Flavor	++	++	++	++	-
Protease activity (cm)	2.84 ± 0.04	1.94 ± 0.08	1.92 ± 0.12	2.29 ± 0.04	1.76 ± 0.01
Cellulase activity (cm)	2.08 ± 0.04	1.58 ± 0.04	1.44 ± 0.04	1.95 ± 0.07	1.78 ± 0.04
Amylase activity(cm)	2.84 ± 0.04	2.29 ± 0.05	2.42 ± 0.11	2.29 ± 0.04	1.99 ± 0.01
Thrombolytic activity (halo size, cm)	1.83 ± 0.06	3.85 ± 0.02	4.07 ± 0.14	1.97 ± 0.15	-

Values represent means ± standard deviations (n = 3). +, Detected; - Not detected. These results originated from previous research [24,25,26,27,28]. CFU, colony forming unit.