Table 5
Organic acid content of soybean and Chunggukjang prepared with various soybean cultivars

mg%		Oxalic acid	Malic acid	Lactic acid	Acetic acid	Citric acid	Succinic acid
A1)	a2)	51.46	69.72	66.92	117.02	915.76	224.89
	c	24.04	137.45	896.65	224.37	319.22	455.43
	t	30.85	178.31	769.64	245.32	219.41	341.23
B	a	44.34	108.52	38.86	306.21	822.41	1895.76
	c	27.10	136.45	740.25	355.78	255.84	439.21
	t	32.60	139.02	632.19	498.62	87.81	219.26
C	a	42.82	86.27	38.37	156.26	616.57	2002.37
	c	14.00	154.26	590.79	367.26	239.10	297.55
	t	17.14	208.41	577.57	329.32	170.69	222.99
D	a	19.57	127.58	113.11	213.55	614.94	2121.17
	c	15.19	142.43	660.79	267.18	154.18	261.15
	t	22.86	145.46	463.70	283.30	26.99	217.81

A, Daewon; B, Deapung; C, Seadanbeak; D, Taekwang.
a, soybean; c, conventional Chunggukjang; t, Chunggukjang fermented with B. subtilis HJ18-9.