Table 1. The mixing ratio of raw ingredients for makjang fermentation
| Groups1) | Meju powder (%) | Salt content (%) | Distilled water (%) | Proportion (%) of starters inoculated in makjang |
| B. velezensis NY12-2 | D. hansenii D5-P5 | E. faecium N78-11 |
| Control | 40 | 12 | 48 | - | - | - |
| S1 | 40 | 12 | 48 | 0.1 | - | - |
| S2 | 40 | 12 | 48 | - | 0.1 | - |
| S3 | 40 | 12 | 48 | - | - | 0.1 |
| M | 40 | 12 | 48 | 0.1 | 0.1 | 0.1 |
Control, no starter during the manufacture of makjang ; S1, manufactured using only B. velezensis NY12-2; S2, manufactured using only D. hansenii D5-P5; S3, manufactured using only E. faecium N78-11; M, manufactured using all of S1, S2, and S3 strains.