Table 4.
Characteristics of koji.

Sample	SP1)	SAP2)	Acidity3)	MC4)
Ipguk	85.89	6.47	0.76	6.55
Nuruk	1609.89	23.71	0.11	7.51

SP: Saccaharogenic power
SAP: Spectrophotometric acid protease unit
Acidity: Total acidity (unit; %)
MC: Moisture content (unit; %)