Table 5. Isoflavone aglycone contents of Chaga Cheonggukjang added with L. acidophilus KCTC 3925 (ppm)
| Samples1) | Amount of isoflavone aglycone |
| Daidzein | Glycitein | Genistein | Sum |
| Control | 323.22±11.042)c3) | 64.04±1.93b | 279.57±9.65c | 666.84±22.59c |
| NS | 349.62±2.70b | 68.02±0.98b | 315.72±3.55b | 733.36±6.57b |
| YS | 407.19±14.88a | 74.79±2.77a | 369.49±12.79a | 851.48±30.38a |
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.