Table 3.
Isoflavone contents (ug/g dry matter ) of Cheonggukjang which prepared by different Bacillus strains (ug/g)

Isoflavone	Raw soybean	Control	KACC15935	HJ18-3
daidzin	53.04^a	611.48 87.60^b	734.02 120.52^c	663.95 62.21^bc
glycitin	19.50^a	246.18 59.90^c	170.67 55.90^b	269.46 24.38^c
genistin	113.49^a	1291.32 14.77^b	1251.43 73.79^b	1220.61 131.06^b
M-daidzin	880.16^a	47.86 4.10^b	35.37 21.81^b	33.67 4.61^b
M-glycitin	53.35^a	ND^b	ND^b	ND^b
A-daidzin	N.D^a	67.02±11.47^b	61.46±4.62^b	85.94±5.74^c
M-genistin	1141.68^a	98.45±13.39^b	76.08±42.60^b	70.33±28.12^b
A-glycitin	N.D^a	16.29±1.57^b	15.12±3.10^b	10.67±15.10^b
daidzein	3.96^a	70.42±3.62^b	38.88±5.39^c	89.06±3.59^d
A-genistin	N.D^a	113.27±5.73^b	118.25±7.74^bc	122.61±4.98^c
glycitein	N.D^a	9.38±0.31^b	12.58±2.14^c	10.36±0.28^b
Genistein	N.D^a	78.40±2.62^b	80.13±0.71^b	101.37±3.67^c
total aglycone	3.96^a	158.20±6.55^c	131.60±4.00^b	200.79±7.54^d
total isoflavone	2265.21^a	2650.07±157.00^b	2594±155.54^b	2678.04±238.46^b

Control : Naturally fermented Cheonggukjang
KACC 15935 : Cheonggukjang fermented with B. subtilis KACC15935
HJ18-3 : Cheonggukjang fermented with B. subtilis HJ18-3 Values with the same letter in a column are not different significantly according to DMR test. p<0.05