Table 1. Typical characteristics of fermented agents

Starter Moisture (%) pH Acidity % (citric acid d.b.) Amino acidity (% glycine d.b.)
A. oryzae (yellow koji) 15.31±0.18b 5.23±0.02b 0.24±0.03b 0.04±0.00b
A. luchuensis (white koji) 18.46±0.33a 3.46±0.02c 1.68±0.06a 0.06±0.00a
Traditional (sanseong) 8.86±0.15c 6.91±0.15a 0.39±0.05b 0.06±0.01a
Values in the column with different lowercase superscripts are significantly different at p⟨0.05.