Background When studying the quality of sleep in relation to athletic performance, the athlete’s chronotype and habitual time consider important factors. We aim to investigate the sleep quality and athletes’ performance according to chronotype in elite athletes. Methods Three hundred forty elite athletes (males = 261, females = 79) were recruited for the present study. All participants were screening for chronotype by the Korean versions of the Morningness - Eveningness Questionnaire (MEQ-K). The Pittsburgh Sleep Quality Index (PSQI) and Wingate Anaerobic Test (WAnT) were measurement after screening. Results PSQI global score, PSQI sleep quality, PSQI sleep onset latency, PSQI sleep disturbance, and PSQI daytime dysfunction were significant differences among the groups. WAnT mean power (W), mean power (W/kg), peak power (W), and peak power (W/kg) were significant differences among the groups. A negative correlation coefficient was found between PSQI score and WAnT mean power (W) (r = − 0.256, p < 0.01), mean power (W/kg) (r = − 0.270, p < 0.01), peak power (W) (r = − 0.220, p < 0.01), and peak power (W/kg) (r = − 0.248, p < 0.01). Conclusions This study indicates that related poor sleep quality and late-type chronotype may reduce the athletes’ performance in elite athletes. In addition, the sleep quality is much higher in the early-type chronotype than in the late-type chronotype. Moreover, it also the athletic performance was better in the early-type chronotype than in the late-type chronotype.

This study investigated the quality characteristics and sensory evaluation of Doenjang samples made of soybean koji and prepared with Bacillus subtillus 3-B-1 and/or Aspergillus oryzae 6-M-1 isolated from traditional Meju, to replace the koji with wheat flour. Among the quality characteristics of doenjang during its fermentation at 30˚C for 40 days, its moisture decreased by degrees, but its amino-type nitrogen and reducing sugar increased by degrees. The color of the doenjang made of koji and prepared with Aspergillus oryzae 6-M-1 changed more significantly than that of the doenjang with Bacillus subtilis 3-B-1. The viable cell and mold counts increased by degrees during the fermentation. The results of the sensory evaluation of the doenjang made with koji and prepared with Aspergillus oryzae 6-M-1 did not significantly differ from those of the doenjang with Bacillus subtilis 3-B-1 and of the commercial doenjang. These results showed the possibility of preparing doenjang with soybean koji instead of wheat flour koji.