Table 2.
Changes in amino-type nitrogen, ammonia-type nitrogen and reducing sugar contents dur ing Chungkookjang fermentation by using the five different soybean cultrivars

Type	Fermentation time (hr)	Daewon	Daepoong	Wooram	Hwangkeumol	Saedanback
Amino-type nitrogen (mg%)	0	58.80±2.421)a	45.27±0.81b	42.00±1.40b	44.33±2.14b	60.20±1.40a
	48	72.78±1.40c	98.47±1.62b	112.46±1.62a	57.39±2.80d	101.27±0.81b
Ammonia-type nitrogen (mg%)	0	61.90±2.98a	47.35±3.86c	43.01±1.47c	44.53±1.47c	55.28±1.22ab
	48	62.65±1.47d	127.10±0.97b	68.87±1.32c	65.59±3.21cd	161.24±4.62a
Reducing sugar (%)	0	0.41±0.00ns	0.40±0.00	0.41±0.00	0.42±0.03	0.42±0.04
	48	0.55±0.17ns	0.28±0.12	0.45±0.15	0.29±0.13	0.30±0.11

Means in the same row followed by different letters are significantly different (p<0.05).