Table 2.
Characteristics of koji.

Sample	SP1)	SAP2)	Acidity3)	MC4)
Ipguk	85.89	6.47	8.4	6.55
Total enzyme	74,724	5,629	-	-
Nuruk	1,609.89	23.71	1.2	7.51
Total enzyme	75,342	1,110	-	-

SP : saccaharogenic power.
SAP : spectrophotometric acid protease unit.
Acidity : titratable acidity.
MC : moisture content (%).