Table 1.
Changes in the viable cell number and β-glucosidase activity during the fermentation of Cheonggukjang without and with BMP using B. subtilis CSY191

Cheonggukjang with BMP (%)1)	Fermentation time (hr)
	0	12	24	48	72
	Viable cell numbers2) (log CFU/g)
0%	6.98±0.34c	8.63±0.35b	9.81±0.38ab	10.89±0.41a	10.73±0.48a
1.0%	6.96±0.28c	8.64±0.45b	9.73±0.48ab	10.77±0.43a	10.61±0.51a
2.5%	6.94±0.29c	8.63±0.35b	9.76±0.39ab	10.90±0.44a	10.78±0.55a
5.0%	6.99±0.34c	8.71±0.45b	9.74±0.39ab	10.92±0.43a	10.77±0.49a
β-Glucosidase activity3)(unit/g)
0%	5.8±0.12d	18.0±0.22c	22.2±0.25ab	24.4±0.21a	23.1±0.20a
1.0%	5.6±0.11d	17.2±0.20c	21.8±0.23b	24.0±0.22a	23.4±0.21a
2.5%	5.9±0.12d	18.2±0.19c	22.3±0.24ab	24.7±0.23a	23.2±0.20a
5.0%	6.0±0.13d	17.9±0.21c	21.7±0.20b	24.5±0.22a	23.1±0.22a

Cheonggukjang fermented without BMP and with 1~5% (w/w) of BMP
All values are means of determinations in three independent experiments. Means with different lowercase letters (a, b, and c) indicate significant (p<0.05) differences of fermentation times by Tukey’s multiple range test.
All values are means of determinations in three independent experiments. Means with different lowercase letters (a, b, c, and d) indicate significant (p<0.05) differences of fermentation times by Tukey’s multiple range test. One unit of β-Glucosidase activity was defined as the amount of enzyme that liberated 1 μM of p-NPG.