Table 2. Changes of pH, and isoflavone contents of 2nd fermented various Cheonggukjang with different sugar contents
| Groups1) | pH | Aglycone-formed isoflavone (mg/kg) |
| Daidzein | Glycitein | Genistein | Sum |
| Con | 6.75±0.012) b 3) | 76.6±8.0b | 13.0±1.4a b | 101.0±11.9a b | 190.6±21.1b |
| WS | 6.88±0.12a | 71.9±3.5b | 12.2±0.7a b | 93.4±4.4bc | 177.6±8.5b c |
| WSS | 6.38±0.01c | 90.2±1.0a | 13.5±0.4a | 113.8±2.3a | 217.5±3.5a |
| Con (2.5S) | 5.12±0.01e | 40.8±4.9e f | 8.7±1.0d | 56.5±9.1f g | 106.0±15.0f g |
| WS (2.5S) | 5.17±0.01d | 52.3±4.3c d | 10.2±0.9b c | 70.2±7.1e f | 132.8±12.3d e |
| WSS (2.5S) | 5.12±0.01e | 60.5±10.3c | 12.6±1.7a b | 85.4±14.4c d | 158.5±26.4c |
| Con (7.5S) | 5.08±0.01f | 35.7±1.9f | 6.2±3.3e | 46.8±2.5g | 88.8±6.7g |
| WS (7.5S) | 4.96±0.02g | 52.8±3.4c d | 10.6±0.4b c | 72.5±5.0d e | 135.9±8.6d e |
| WSS (7.5S) | 5.03±0.01h | 49.4±2.2d e | 10.7±0.8b c | 66.4±5.6e f | 126.5±8.6e f |
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
2) All values are mean±SD (n=3).
3) Means with different superscripts in the same column are significantly different at p<0.05 by Duncan`s multiple range test.