In this study, the properties of the substances fermented soybean producted by manufacturing with several Aspergillus strains were investigated. The five soybean cultivar that includes miso, jinpung, pyeongwon, cheonga and chamol were used in this experiment. The pH and total acidity were 6.30~6.66%, and 0.27~0.48%, respectively with differences depending on the samples. The color values for L value, a, and b value were 60.28~69.80, 0.64~3.68, and 11.48~31.21, respectively. The amylase activities, protease activities, and amino-type nitrogen of the jinpung samples were the highest among all cultivars. The mold counts the fermented soybean products by cultivars were 6.18~9.14 log CFU/g, and miso was the highest. Free amino acid and organic acid contents were highest in the jinpung and showed different composition depending on each sample. A total of 18 volatile aroma-compounds, including two acids, four alcohols, four ketones, three phenols, one furan, three pyrazines, and one miscellaneous compounds. In conclusion, it is expected that manufacturing A. oligze inoculation fermented soybean products using jinpung cultivar will improve quality.

Abstract
서 론
재료 및 방법
    1. 사용균주 및 재료
    2. 곰팡이 이용 콩 발효물의 이화학적 성분 및 색도 측정
    3. 곰팡이 이용 콩 발효물의 효소활성과 질소성분, 미생물 측정
    4. 곰팡이 이용 콩 발효물의 아미노산 분석
    5. 곰팡이 이용 콩 발효물의 유기산 분석
    6. 곰팡이 이용 콩 발효물의 향기성분 분석
    7. 통계처리
결과 및 고찰
    1. 곰팡이이용콩발효물의이화학적성분및색도의변화
    2. 곰팡이 이용 콩 발효물의 효소활성과 질소성분, 미생물의 변화
    3. 곰팡이 이용 콩 발효물의 아미노산 분석
    4. 곰팡이 이용 콩 발효물의 유기산 분석
    5. 곰팡이 이용 콩 발효물의 향기성분 분석
요약 및 결론
References

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• 최인덕(농촌진흥청 국립식량과학원 중부작물부) | In Duck Choi (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 이석기(농촌진흥청 국립식량과학원 중부작물부) | Seuk Ki Lee (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 박지영(농촌진흥청 국립식량과학원 중부작물부) | Ji Young Park (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 김남걸(농촌진흥청 국립식량과학원 중부작물부) | Nam Geol Kim (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 정광호(농촌진흥청 국립식량과학원 중부작물부) | Kwang-Ho Jeong (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 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