Table 3. Proximate composition of three kinds of Cheonggukjang

Proximate composition	Con¹⁾	Con (2.5S)	WSS (2.5S)
Moisture (%)	58.97±1.49²⁾ ^a ³⁾	61.73±1.65^a	57.85±1.55^a
Crude protein (%)	43.54±2.93^a	42.67±1.06^a	41.20±0.55^a
Carbohydrate (%)	40.06±2.79^a	40.70±0.76^a	43.04±1.34^a
Crude fat (%)	11.59±0.52^a	11.98±0.347^a	10.96±0.97^a
Crude ash (%)	4.81±0.10^a	4.56±0.03^a	4.81±0.06^a

¹⁾ Con, prior to 2^nd fermentation, either 0, 2.5, 7.5% of sucrose was supplemented to fermentation broth then 2^nd 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 2^nd 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. 2^nd fermentation was carried out at 40℃ for 48 h using L. acidophilus KCTC 3925.
²⁾ All values are mean±SD (n=3).
³⁾ Means with different superscripts in the same row are significantly different at p<0.05 by Duncan`s multiple range test.