Table 1.
The mixture ratios of Doenjang made of koji prepared with Bacillus subtilis 3-B-1 and/or Aspergillus oryzae 6-M-1 (unit : %)
Samples No | koji prepared with Bacillus subtilis 3-B-1 | koji prepared with Aspergillus oryzae 6-M-1 |
No. 1 | 100 | 0 |
No. 2 | 30 | 70 |
No. 3 | 50 | 50 |
No. 4 | 70 | 30 |
No. 5 | 0 | 100 |