Table 2.
Enzyme activities of bacter ia separated from traditional meju and koji

Bacteria No.	α-Amylase (unit/g)3)	β-Amylase (unit/g)4)	Acidic protease (unit/g)5)	Neutral protease (unit/g)6)
1-B-11)	572.44	2140.38	391.76	316.46
2-B-11)	1487.00	1979.85	309.15	277.62
3-B-11)	1646.18	3953.13	877.56	790.08
4-B-11)	1030.96	480.53	477.60	391.36
5-B-11)	22.80	279.87	63.09	79.54
6-B-11)	10<	1784.98	109.98	46.56
7-B-11)	153.57	1039.01	255.86	200.65
8-B-11)	143.56	213.99	91.61	162.10
9-B-11)	207.51	273.64	342.54	304.25
10-B-11)	884.67	2700.44	956.55	1147.70
11-B-11)	10<	263.24	36.24	58.42
12-B-11)	322.61	3097.06	1083.38	1197.87
13-B-11)	842.74	574.84	103.04	94.96
14-B-11)	607.57	761.57	147.56	124.13
15-B-11)	871.86	914.53	306.32	266.96
16-B-11)	170.49	283.31	84.24	108.42
17-B-11)	10<	519.57	923.42	772.09
18-B-11)	10<	298.00	381.38	321.77
19-B-11)	643.41	2321.69	255.57	591.47
20-B-11)	10<	343.21	10<	58.98
21-B-11)	49.61	339.28	10<	70.57
22-B-11)	85.60	378.28	72.80	86.99
23-B-11)	117.93	185.30	130.28	256.24
24-B-11)	106.75	160.60	114.78	208.27
25-B-11)	348.75	1361.44	328.20	425.34
26-B-11)	1073.66	2811.27	496.08	705.44
27-B-11)	1426.76	3676.80	701.19	1012.74
28-B-11)	464.53	1051.49	508.43	784.85
29-B-11)	44.53	237.76	479.10	594.50
30-B-11)	382.36	330.20	66.50	126.00
31-B-11)	868.31	2088.24	571.49	887.77
32-B-11)	63.57	210.21	62.24	112.56
33-B-11)	56.69	211.93	72.80	69.91
34-B-11)	144.49	242.55	84.81	134.84
35-B-11)	57.53	153.48	27.37	70.61
36-B-11)	398.72	1169.97	377.76	259.14
37-B-11)	157.30	1318.95	217.28	131.68
38-B-11)	1008.00	3877.63	322.35	322.66
39-B-11)	172.00	162.41	43.16	10<
40-B-11)	426.38	2507.49	483.78	667.82
41-B-11)	68.37	223.39	281.90	469.62
1-K-B-12)	398.72	1169.97	377.76	259.14
2-K-B-12)	157.30	1318.95	217.28	131.68
3-K-B-12)	1008.00	3877.63	322.35	322.66
4-K-B-12)	1226.19	3173.98	433.34	593.02
5-K-B-12)	521.50	1315.60	492.48	271.18

Bacteria separated from traditional Meju.
Bacteria separated from Koji.
One unit of α-amylase was the amount of enzyme which released reducing sugar from 1 mg soluble starch for 10 minutes at 25°C and pH 5.9 under specific conditions.
One unit of β-amylase was the amount of enzyme which released maltose from 1 mg soluble starch for 10 minutes at 25°C and pH 5.9 under specific conditions.
One unit of acidic protease was the amount of enzyme which released 1 µg tyrosine from 1 mg casein for 10 minutes at 30°C and pH 3.0 under specific conditions.
One unit of neutral protease was the amount of enzyme which released I µg tyrosine from 1 mg casein for 10 minutes at 30°C and pH 6.0 under specific conditions.