Table 1. Proximate composition and pH of Chaga Cheonggukjang added with L. acidophilus KCTC 3925 (%)
| Proximate composition | Samples1) |
| Control | NS | YS |
| Moisture | 51.44±0.362)a3) | 49.79±0.27b | 49.83±0.57b |
| Crude ash | 4.57±0.08b | 4.72±0.07a | 4.54±0.02b |
| Crude protein | 44.37±0.48 | 43.21±0.54 | 43.82±1.11 |
| Crude fat | 13.65±0.68a | 12.60±0.49b | 11.58±0.28c |
| Carbohydrate | 37.41±1.01b | 39.47±0.86a | 40.07±1.19a |
| Dietary fiber | 33.82±1.13 | 31.92±0.81 | 32.63±1.49 |
| pH | 5.45±0.03a | 4.77±0.01c | 4.88±0.00b |
1)Control, fermented without sterilization process and a starter; NS, fermented without sterilization process but with a starter (L. acidophilus KCTC 3925); YS, fermented with L. acidophilus KCTC 3925 after sterilization process (at 100℃ for 15 min).
2)All values are mean±SD (n=3).
3)a-cMeans with different superscripts in the same row are significantly different at p<0.05 by Duncan’s multiple range test.