. 2019 Jan 10;42(6):790–800. doi: 10.1038/s41440-018-0197-z

Table 1.

Characterization of Marukome shinki miso

	Shinki	Nenrin
Materials	Soybeans, rice, salt, ethanol, free of yeast	Soybeans, rice, salt, ethanol, yeast
Percentage of malted rice^a	50%	70%
Species of Koji starter	Not open	Aspergillus oryzae
Salt content	12.2%	12.1%
Fermentation term	5 days	46 days
ACE inhibitory activity^b (IC₅₀)	0.23 mg/mL	2.5 mg/mL

Shinki, Marukome shinki miso rich in ACE inhibitory activity; nenrin, Marukome Nenrin miso

^aPercentage of Koji starter was calculated according to the equation 100 × malted rice (g)/soybean (g)

^bACE inhibitory activity was determined according to the method previously reported [9–11]