Table 1.
The mixing ratio of ingredients for the preparation of low salted Doenjang (g)

Ingredients	NaCl addition ratio (% ratio to the total amount)
	6	8	10	12
	Swelling soybean	2,000	2,000	2,000	2,000
Wheat koji	1,080	1,080	1,080	1,080
Cheonggukjang 1)	300	300	300	300
Yeast2)	120	120	120	120
Salt	300	400	500	600
Water	700	600	500	400
Garlic	500	500	500	500
Total	5000	5000	5000	5000

Cheonggukjang : fermented using the Bacillus amyloliquefaciens MJ1-4 and EMD17
Yeast : prepared by inoculating the Pichia farinosa SY80 strain in YPD liquid medium.