Table 1. Proportion of fermented Cheonggukjang with different sugar contents
| Groups1) | Sterilization2) | Sucrose (%) | Starter3) (mL) |
| Con | No | - | - |
| WS | No | - | 0.5 |
| WSS | Yes | - | 0.5 |
| Con (2.5S) | No | 2.5 | - |
| WS (2.5S) | No | 2.5 | 0.5 |
| WSS (2.5S) | Yes | 2.5 | 0.5 |
| Con (7.5S) | No | 7.5 | - |
| WS (7.5S) | No | 7.5 | 0.5 |
| WSS (7.5S) | Yes | 7.5 | 0.5 |
1) Con, prior to 2nd fermentation, either 0, 2.5, 7.5% of sucrose was supplemented to fermentation broth then 2nd fermentation was carried out at 40℃ for 48 h; WS, to fermentation broth containing 40 g of Cheonggukjang and 2% lactic acid, sucrose solution was supplemented as indicated in Table 1 and 2nd fermentation was carried out at 40℃ for 48 h using L. acidophilus KCTC 3925; WSS, to fermentation broth, sucrose solution was supplemented and then heat-sterilized at 100℃, 15 min. 2nd fermentation was carried out at 40℃ for 48 h using L. acidophilus KCTC3925.
2) Sterilization at 100℃ for 15 min.
3) Freshly prepared L. acidophillus KCTC 3925 cultures after grown in MRS at 37℃ for 24 h, were used.