Table 1
Moisture content of soybean and Chunggukjang prepared with var ious soybean cultivars

%	A1)	B	C	D
a2)	64.04±0.23Bb3)	67.12±0.11Aa	62.45±0.29Cb	67.00±0.67Aa
c	66.34±0.48ABa	64.94±0.87Bb	63.28±0.77Cab	67.14±0.95Aa
t	66.87±0.61Aa	64.57±0.30Bb	64.50±0.89Ba	64.67±0.29Bb

A, Daewon; B, Deapung; C, Seadanbeak; D, Taekwang.
a, soybean; c, conventional Chunggukjang; t, Chunggukjang fermented with B. subtilis HJ18-9.
Any means in the same column (A-B) or row (a-d) followed by different letters are significantly (p<0.05) different by Duncan’s multiple range test.