Table 1.
Raw materials, production areas and process methods of the four commercial fermentation starter.

Code	Raw material	Production area	Process method
SJ	Wheat	Gyeongsangbuk-do, Sangju-si	Traditional (natural microflora)
SS	Wheat	Busan-si, Geumjung-gu	Traditional (natural microflora)
HK	Wheat bran	Gyeonggi-do, Hwasung-si	Improved (crude amylolytic enzyme)
JE	Rice	Gyeonggi-do, Hwasung-si	Improved (Aspergillus luchuensis also known as A. kawachii)