Table 2. Physicochemical properties of tomato ‘Soksungjang’ prepared with R. oligosporus Koji

Physicochemical properties		Values
pH		5.6±0.04
Titratable acidity (%)		1.3±0.19
Reducing sugar (mg%)		36.3±0.68
Amino nitrogen (mg%)		432.3±0.28
Salinity(%)		4.4±0.32
°Brix		8.0±0.15
Color value	L	39.1±0.17
	a	9.3±0.33
	b	17.1±0.09