Table 1.
The quality characteristics of commercial soybean paste made by the Korean-Uzbekistanis.

Sample1)	Collection	Enzyme activity (unit/g)		Aminotype nitrogen (mg%)	Reducing sugar (%/g)	Salinity (%)	Total aerobic bacteria counts (Log CFU/g)
		Protease	α-amylase
		CON	Korean soybean paste					384.95±8.73g2)	11.40±2.37e	624.38±4.82d	0.50±0.01g	11.40d2)	7.72±0.02
A	Qoyliq market	398.28±5.71g	23.56±2.92c	221.6±6.02i	2.29±0.04e	13.17b	8.63±0.26
B	Qoyliq market	832.57±15.11a	47.47±5.78a	777.50±4.20a	3.08±0.02d	9.37g	7.65±0.04
C	Qoyliq market	503.05±20.07e	10.82±3.61e	348.67±9.76fg	3.14±0.02cd	10.90e	7.33±0.04
D	Yu seuya Hyderabad market	807.81±25.77a	36.14±2.78b	686.03±2.11c	3.39±0.06a	12.20c	7.88±0.00
E	Yunusabad market	596.38±32.99c	20.21±6.18cd	355.96±3.48f	3.43±0.06a	10.47f	7.7±0.01
F	kaspitali market	455.43±11.43f	16.09±2.72de	323.55±2.69h	3.27±0.07b	10.13f	7.64±0.05
G	Peulrittaja town	543.05±17.46d	22.49±2.83cd	344.85±7.30g	3.21±0.05bc	11.00de	7.82±0.00
H	Dostlik town	630.67±25.77b	16.75±3.16de	705.13±2.13b	0.55±0.06g	13.00b	8.79±0.02
I	Gimbyeonghwa town	564.00±15.12cd	47.98±1.25a	416.36±6.04e	0.95±0.01f	15.53a	7.24±0.02

CON, Korean soybean paste; A~I, Korean-Uzbekistanis soybean paste.
Each value is a mean±SD of 3 replicate analyses, and within each row, means with different superscripts letters are statistically significant p<0.05 (one-way ANOVA, followed by Duncan’s multiple comparison test).