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±0.18
b
5.23±0.02
b
0.24±0.03
b
0.04±0.00
b
A. luchuensis
(white
koji
)
18.46±0.33
a
3.46±0.02
c
1.68±0.06
a
0.06±0.00
a
Traditional (
sanseong
)
8.86±0.15
c
6.91±0.15
a
0.39±0.05
b
0.06±0.01
a
Values in the column with different lowercase superscripts are significantly different at p⟨0.05.