Table 4. Amino-type nitrogen, ammonia-type nitrogen, and reducing sugar contents of three kinds of Cheonggukjang

Type	Con¹⁾	Con (2.5S)	WSS (2.5S)
Amino-type nitrogen (mg%)	966.0±0.0²⁾ ^a ³⁾	793.3±113.2^b	700.0±61.0^b
Ammonia-type nitrogen (mg%)	113.9±32.1^a	96.6±20.9^a	160.1±39.8^a
Reducing sugar contents (%)	0.55±0.08^a	0.47±0.10^a	0.57±0.10^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. 2nd 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.