Table 5. Enzyme activities of three kinds of Cheonggukjang

(unit: unit/mL)

Enzyme Con1) Con (2.5S) WSS (2.5S)
α-amylase 23.6±6.12) a 3) 25.9±6.8a 32.9±10.0a
Protease 445.5±86.7a 200.9±97.0b 154.6±57.9b
1) Con, prior to 2nd fermentation, either 0, 2.5, 7.5% of sucrose was supplemented to fermentation broth then 2nd fermentation was carried out at 40℃ for 48 h; WS, to fermentation broth containing 40 g of Cheonggukjang and 2% lactic acid, sucrose solution was supplemented as indicated in Table 1 and 2nd fermentation was carried out at 40℃ for 48 h using L. acidophilus KCTC 3925; WSS, to fermentation broth, sucrose solution was supplemented and then heat-sterilized at 100℃, 15 min. 2nd fermentation was carried out at 40℃ for 48 h using L. acidophilus KCTC 3925.
2) All values are mean±SD (n=3).
3) Means with different superscripts in the same row are significantly different at p<0.05 by Duncan`s multiple range test.