Table 3.
Enzyme activities of mold separated from traditional meju and koji

Bacteria No.	α-Amylase (unit/g)3)	β-Amylase (unit/g)4)	Acidic protease (unit/g)5)	Neutral protease (unit/g)6)
1-M-11)	979.02	2851.95	441.50	372.28
2-M-11)	1053.98	755.82	10<	29.71
4-M-11)	1847.48	4950.77	21.42	84.30
6-M-11)	1942.56	6324.20	326.97	296.47
8-M-11)	988.42	2467.98	195.63	298.22
9-M-11)	183.00	913.98	42.81	143.33
10-M-11)	1288.48	6220.34	1020.75	1573.20
11-M-11)	70.39	2244.77	713.28	768.37
12-M-11)	1912.55	6564.33	279.03	361.12
13-M-11)	551.53	543.12	194.63	156.50
14-M-11)	234.29	1337.09	712.04	651.98
15-M-11)	464.45	1714.85	440.34	638.47
16-M-11)	1845.16	2317.53	218.13	269.48
17-M-11)	922.91	2302.39	331.16	585.65
18-M-11)	1150.39	2276.10	185.82	890.84
19-M-11)	47.97	284.08	10<	55.80
20-M-11)	109.93	317.79	10<	52.76
21-M-11)	299.93	193.47	10<	35.38
24-M-11)	34.54	200.49	42.90	61.55
26-M-11)	451.99	1118.55	243.77	340.40
27-M-11)	533.99	1145.04	10<	61.32
28-M-11)	335.21	538.64	73.46	135.86
30-M-11)	1966.54	6856.87	41.48	189.82
31-M-11)	121.42	439.71	100.98	108.97
32-M-11)	206.22	409.34	96.45	110.02
33-M-11)	227.45	305.62	25.62	94.73
36-M-11)	98.76	140.96	38.27	59.06
37-M-11)	70.28	221.92	50.76	75.89
38-M-11)	162.85	268.45	10<	96.67
39-M-11)	1486.69	3751.83	32.25	68.64
40-M-11)	435.61	969.50	294.54	523.54
41-M-11)	15.56	389.99	114.48	138.02
1-K-M-12)	221.88	492.44	41.77	80.58
2-K-M-12)	1815.31	6283.04	115.32	139.49
3-K-M-12)	1486.69	3751.83	32.35	68.64
4-K-M-12)	883.56	2810.08	250.88	304.03

Bacteria separated from traditional Meju.
Bacteria separated from Koji.
One unit of α-amylase was the amount of enzyme which released reducing sugar from 1 mg soluble starch for 10 minutes at 25°C and pH 5.9 under specific conditions.
One unit of β-amylase was the amount of enzyme which released maltose from 1 mg soluble starch for 10 minutes at 25°C and pH 5.9 under specific conditions.
One unit of acidic protease was the amount of enzyme which released 1 µg tyrosine from 1 mg casein for 10 minutes at 30°C and pH 3.0 under specific conditions.
One unit of neutral protease was the amount of enzyme which released I µg tyrosine from 1 mg casein for 10 minutes at 30°C and pH 6.0 under specific conditions.