“…Traditional Doenjang is made by fermenting Meju , under a high salt concentration (Jeong et al., ), where Meju is prepared by soaking, steaming, crushing, and fermenting soybeans in a natural condition (Hong, Jung, Han, & Kim, ; Jo, Cho, Song, Shin, & Kim, ). The stage of ripening Meju involves the fermentation of microorganisms such as Bacillus subtilis and molds including Aspergillus , Mucor , and Rhizopus species (Chung & Chung, ; Hong et al., ; Jo et al., ; Kim et al., ). On the other hand, modified Doenjang is manufactured under more controlled conditions; that is, the involved microorganism is generally controlled by directly inoculating a mixture of soybean and starch materials (wheat, rice, and/or barley) with a fermentation strain such as Aspergillus oryzae (Hong et al., ; Jung et al., ; Park et al., ).…”