Table 2.
Degree of of amino type nitrogen, ammonia type nitrogen and reducing sugar of Cheonggukjang which prepared by different Bacillus strains

Sample	Amino type nitrogen (mg%)	Ammonia type nitrogen (mg%)	Reducing sugar contents (%)
Control	88.20±13.86	95.09±34.33	1.95±0.72
KACC15935	129.62±1.15	137.56±10.10	2.62±1.17
HJ18-3	118.40±48.65	102.93±63.37	2.59±0.76

Control : Naturally fermented Cheonggukjang
KACC 15935 : Cheonggukjang fermented with B. subtilis KACC15935
HJ18-3 : Cheonggukjang fermented with B. subtilis HJ18-3