The purpose of this study was to evaluate the appearance, physicochemical, physical, and fermentation properties of the fermented soybean produced by manufacturing with inoculation the different types of microbial strains. The strains were inoculated by the NSI (natural strains inoculation), and the SSI (selective strain inoculation) were treatments. The appearance showed differences in color, viscous substance, and hardness depending on strains inoculation and fermentation duration. The pH, and total acidity were 6.40~7.26%, and 0.10~0.39% respectively with differences depending on the samples. The moisture content as the fermentation duration increased, the NSI (56.03~57.66%) decreased and the SSI (56.71~58.63%) increased. The physical characteristics of the hardness increased as the fermentation duration increased for the NSI and the SSI decreased. The color values for the L, a, and b values were 47.64~58.56, 7.15~9.08, and 12.41~17.30, respectively. The α-amylase and protease activities of the SSI were the highest among all treatments. The total viable cell counts of the fermented soybean products by strains were 5.02 to 9.77 log CFU/g, and SSI (fermentation, 48 hours) was the highest. The amino-type nitrogen contents of all samples were 301.62~746.97 mg% and the SSI showed the highest content. The amino acid had the highest glutamic acid content.

Abstract
서 론
재료 및 방법
    1. 콩 발효물 제조 및 사용 균주
    2. 콩 발효물의 발효 시간별 이화학적 특성 변화
    3. 콩 발효물의 발효 시간별 경도 및 색도 측정
    4. 콩 발효물의 발효 시간별 효소, 점질물질, 총균수 측정
    5. 콩 발효물의 발효 시간별 아미노태질소 측정
    6. 콩 발효물의 발효 시간별 유리아미노산 분석
    7. 통계처리
결과 및 고찰
    1. 콩 발효물의 발효 시간별 외관특성 변화
    2. 콩 발효물의 발효 시간별 이화학적 특성 변화
    3. 콩 발효물의 발효 시간별 경도 및 색도 변화
    4. 콩 발효물의 발효 시간별 효소, 점질물질, 총균수 변화
    5. 콩 발효물의 발효 시간별 아미노태질소 변화
    6. 콩 발효물의 발효 시간별 유리아미노산 변화
요약 및 결론
References

• 신동선(농촌진흥청 국립식량과학원 중부작물부) | Dong Sun Shin (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 최인덕(농촌진흥청 국립식량과학원 중부작물부) | In Duck Choi (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)
• 이석기(농촌진흥청 국립식량과학원 중부작물부) | Seuk Ki Lee (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