Table 2
Amino-type nitrogen content of soybean and Chunggukjang prepared with various soybean cultivars and B. subtilis HJ18-9

mg%	A1)	B	C	D
a2)	7.46±4.27Bc3)	24.25±1.61Ac	12.13±4.28Bc	6.53±4.27Bc
c	27.63±5.53Cb	36.16±2.80Cb	122.09±4.94Ab	47.45±5.51Bb
t	37.29±1.33Da	45.66±7.19Ca	133.48±2.78Aa	74.64±0.18Ba

A, Daewon; B, Deapung; C, Seadanbeak; D, Taekwang.
a, soybean; c, conventional Chunggukjang; t, Chunggukjang fermented with B. subtilis HJ18-9.
Any means in the same column (A-B) or row (a-d) followed by different letters are significantly (p<0.05) different by Duncan’s multiple range test.