L cysteine hydrochloride anhydrous

Viable cell numbers of LAB in the fermented soybean samples were determined using MRS agar plates containing 55 g/l MRS broth (Becton, Dickinson and Company) with 0.05% (w/v) L-cysteine-hydrochloride anhydrous (Sigma-Aldrich Co.), 20 g/l agar powder (Becton, Dickinson and Company), and 1.2 g/l bromocresol purple (Sigma-Aldrich Co.). The sample was diluted to 1/10 6 -1/10 9 . The diluted sample (100 µl) was inoculated onto MRS agar plates and the plates were incubated at 30°C for 2 days under anaerobic conditions. Isolation of fungal species from fermented soybean samples was determined using DRBC (Dichloran Rose Bengal Chloramphenicol) (Sigma-Aldrich Co.) agar plates with 0.01% (w/v) Chloramphenicol Selective Supplement (Sigma-Aldrich Co.). The sample was diluted to 1/10 7 . The diluted sample (100 µl) was inoculated onto DRBC agar plates and the plates were incubated at 30°C for 5 days under aerobic conditions. Then, the plates including the A. oryzae strain were morphologically selected and counted by staining with lacto phenol blue (Sigma-Aldrich Co.). The mean values and the standard deviation were calculated by duplicate independent trials.

The characterization of A. oryzae FMB S46471 and L. brevis GABA 100 were previously reported and obtained from the Food Microbiology Laboratory at the Department and Food and Nutrition at Seoul National University, Korea [11, 13] . A. oryzae FMB S46471 was grown on potato dextrose agar (Becton, Dickinson and Company, MD, USA) at 30 o C under aerobic conditions prior to the inoculation into the steamed soybeans. L. brevis GABA 100 was cultured in Lactobacilli MRS broth (Becton, Dickinson and Company) with 0.05% (w/v) L-cysteine-hydrochloride anhydrous (Sigma-Aldrich Co., LLC., USA) at 30 o C under anaerobic conditions prior to the inoculation.