Table 6. Microorganisms and enzyme activities of tomato ‘Soksungjang’ prepared with R. oligosporus Koji

Microorganisms and enzyme activity
Microorganisms (log CFU/g)	Aerobic bacteria	6.44±0.0039
	Yeasts and molds	7.72±0.0494
Enzyme activity (unit/mL)	α-Amylase	74.42±2.7289
	Acidic protease	13.28±0.1031
	Neutral protease	35.79±0.1645
	Lipase	93.59±0.2516