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