Table 2.
Changes in the isoflavone contents dur ing the fermentation of Cheonggukjang without and with BMP using B. subtilis CSY191

Cheonggukjang with BMP (%)1)	Fermentation time (hr)	Isoflavone contents2) (μg/g)												Total
		Glycosides			Malonylglycosides			Acetylglycosides			Aglycones
		Daidzin	Glycitin	Genistin	Daidzin	Glycitin	Genistin	Daidzin	Glycitin	Genistin	Daidzein	Glycitein	Genistein
		0%	0	570.77	224.63	589.16	91.02	31.06	144.56	nd3	nd	nd	30.98		86.78	33.85	1802.81
				±22.83a	±11.23bc	±23.57ab	±3.64b	±1.55d	±5.78b				±1.24e		±4.34a	±1.35a	±72.11a
12	558.91a		266.72b	581.48ab	116.1ab	54.39bc	177.88a	nd	nd	nd	127.88d	72.35a	26.81ab	1982.52a
	±27.95		±1067	±29.07	±5.81	±2.18	±8.85				±6.39	±2.89	±1.34	±99.13
24	376.23		186.27	432.79	118.70b	46.57	177.61	nd	nd	nd	261.28	56.39	33.77	1689.61
	±15.05b		±9.31c	±17.31b	±4.75a	±2.33c	±7.10a				±10.45bc	±2.82b	±1.35a	±84.48b
48	249.91c		182.53c	250.91c	125.77a	84.78b	146.84b	19.35b	nd	nd	369.15b	34.07c	29.48a	1492.79c
	±10.00		±9.13	±10.04	±5.03	±4.24	±5.87	±0.77			±14.77	±1.70	±1.18	±74.67
72	249.66		273.21	217.42	126.71	115.23	134.66	40.21	nd	nd	563.32	21.28	14.31	1756.01
	±9.99		±13.66b	±8.70bc	±5.07a	±5.76a	±5.39b	±1.16a			±22.53a	±1.06cd	±0.57c	±70.24b
1.0%	0	612.92	214.11	662.03	98.61	31.80	157.28	nd	nd	nd	29.62	82.10	25.48	1913.95
		±24.52a	±10.71bc	±26.48a	±3.94b	±1.59d	±6.29ab				±1.18e	±4.11a	±1.02ab	±76.56a
	12	568.71	223.37	603.28	109.87	37.46	175.11	nd	nd	nd	114.09	72.88	19.99	1924.76
		±28.44a	±8.93bc	±30.16ab	±4.39ab	±1.87c	±7.00a				±4.56d	±3.64a	±0.80b	±96.24a
	24	423.57	205.85	441.26	97.13	44.38	149.84	nd	nd	nd	217.27	57.48	27.61	1664.39
		±16.94b	±10.29c	±17.65b	±3.89b	±2.22c	±5.99b				±8.69c	±2.87b	±1.10ab	±83.22bc
	48	281.63	206.63	287.00	142.54	85.08	165.96	19.38	nd	nd	378.21	36.23	31.05	1633.71
		±14.08c	±8.27c	±14.35bc	±7.13a	±3.40b	±8.30ab	±0.78b			±15.13ab	±1.81c	±1.24a	±65.35bc
	72	259.19c	359.58	248.44c	124.46a	102.25a	141.52b	22.91b	nd	nd	437.32b	23.02cd	22.82b	1741.51b
		±10.37	±17.98	±9.94	±4.98	±5.11	±5.66	±0.92			±17.49	±1.15	±0.91	±87.08
2.5%	0	607.98	219.47	636.51	56.52	28.19	103.01	nd	nd	nd	22.57	32.14	20.38	1726.77
		±24.32a	±10.98bc	±25.46a	±2.26c	±1.14d	±4.12cd				±0.90f	±1.61c	±0.82b	±69.07b
	12	542.03a	216.66bc	543.89b	90.67b	30.85d	147.84b	nd	nd	nd	83.49	60.50b	14.87c	1730.80b
		±21.68	±10.83	±21.76	±3.36	±1.54	±5.91				±3.34	±3.03	±0.59	±86.54
	24	414.72	209.10	435.23	106.37	49.98	146.83	nd	nd	nd	194.56	46.64	21.22	1624.65
		±20.74b	±8.36c	±21.76b	±5.32ab	±2.00bc	±7.34b				±7.78c	±2.33bc	±0.85b	±64.99bc
	48	256.17c	173.08c	258.07c	122.97a	87.05b	144.43b	22.86b	nd	nd	412.96b	22.39cd	25.87ab	1525.85c
		±10.25	±8.65	±10.32	±4.92	±4.35	±5.78	±0.91			±20.65	±0.90	±23.06	±76.29
	72	218.69c	223.95bc	188.68d	97.43b	79.82b	115.38c	9.28 d	nd	nd	395.23b	15.67d	26.09ab	1370.22d
		±8.75	±11.20	±7.55	±3.90	±3.99	±4.62	±0.37			±15.81	±0.78	±1.04	±54.81
5.0%	0	583.28a	259.44b	616.82ab	54.40c	33.89cd	99.06cd	nd	nd	nd	18.79f	90.43a	16.85c	1772.96b
		±23.33	±12.97	±24.67	±2.18	±1.69	±3.96				±0.75	±4.52	±0.67	±70.92
	12	571.35	221.22	591.76	51.52	27.06	92.40	nd	nd	nd	48.11	77.42	15.96	1696.80
		±28.57a	±8.85bc	±29.59ab	±2.58c	±1.08d	±4.62d				±1.92e	±3.87a	±0.64c	±84.84bc
	24	431.86	224.76	454.72	61.82	29.52	93.35	nd	nd	nd	168.30	55.23	18.69	1538.25
		±17.27b	±11.24bc	±18.19b	±2.47bc	±1.48d	±3.73d				±6.73cd	±2.76b	±0.75b	±61.53c
	48	319.76bc	446.70a	324.39bc	96.08b	63.70bc	112.09c	8.28 d	nd	nd	294.31c	37.13c	24.65ab	1727.09b
		±12.79	±22.34	±12.98	±3.84	±3.19	±4.48	±0.33			±11.77	±1.86	±0.99	±86.35
	72	370.17b	276.68b	136.05e	83.43b	77.56b	96.88cd	14.03c	nd	nd	390.57b	26.25cd	36.22a	1507.84c
		±18.51	±11.07	±6.80	±3.34	±3.88	±3.88	±0.56			±15.62	±1.31	±1.45	±60.31

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, c, d, and e) indicate significant (p<0.05) differences of fermentation times by Tukey’s multiple range test.
nd: not detected.