This study evaluates the quality properties of soybean cultivar for fermented soybean products with several Aspergillus spp., which were selected based on their high antimicrobial activities. The six soybean varieties Daewonkong, Taekwangkong, Jinpung, Daechan, Daepung-2, and Seonpung were used in the experiment. Physicochemical analysis of soybeans showed that the cured fat and protein contents were 18.28-19.15 and 36.49-38.72%, respectively. The pH and total acidity (TA) were 6.31-6.60 and 0.36-0.48%, respectively. The amino nitrogen contents of all samples were in the range of 641.23 to 791.12 mg%, while Daechan showed the highest content (791.12 mg%). Mold counts of fermented soybean products were 7.63-9.20 log CFU/g. Hunter color values for L value, a value, and b value ranged from 59.52-71.28, 0.11-3.03, and 14.61-31.70, respectively. The amylase and protease activities of the Daepung-2 and Daechan were the highest among all the cultivars. The rank order of major free amino acids was glutamic acid > lysine > alanine > aspartic acid, with Daepung-2 and Daechan being the highest. As a result, Daepung-2 was suitable as a soybean cultivar, exhibiting high quality standards for the fermentation process of the fermented soybean products.

Abstract
서 론
재료 및 방법
    콩 품종별 Aspergillus spp. 이용 발효물 및 추출물 제조
    품종별 원료콩의 성분 분석
    콩 품종별 Aspergillus spp. 이용 발효물의 품질특성
    콩 품종별 Aspergillus spp. 이용 발효물의 색도
    콩 품종별 Aspergillus spp. 이용 발효물의 효소활성
    콩 품종별 Aspergillus spp. 이용 발효물의 유리아미노산
    통계처리
결과 및 고찰
    콩 품종별 성분과 Aspergillus spp. 이용 발효물의 외관 특성
    콩 품종별 Aspergillus spp. 이용 발효물의 품질
    콩 품종별 Aspergillus spp. 이용 발효물의 효소활성도
    콩 품종별 Aspergillus spp. 이용 발효물의 유리아미노산
요 약
References

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• 박장환(농촌진흥청 국립식량과학원 중부작물부) | Chang Hwan Park (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 최혜선(농촌진흥청 국립식량과학원 중부작물부) | Hye Sun Choi (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) Corresponding author