Table 5.
Changes in the salinity dur ing storage of star ter kimchi contaminated with aflatoxins (Unit: %)

Samples	Storage periods (week)
	0	2	4	6	8
	A1)	2.18±0.06nsA2)	2.31±0.03aB	2.39±0.03bcB	2.30±0.03nsB	2.18±0.05aA
B	2.21±0.04A	2.41±0.02bC	2.31±0.02aB	2.25±0.08aB	2.24±0.05aAB
C	2.26±0.01A	2.48±0.04cD	2.41±0.02cC	2.27±0.02aB	2.32±0.02bB
D	2.24±0.02A	2.37±0.05abB	2.35±0.02abB	2.26±0.02A	2.38±0.01bB

A, Control; B, Kimchi contaminated with aflatoxins (AFs); C, Kimchi contaminated with aflatoxins+inoculated Lac. plantarum (AFs+LP); D, Kimchi contaminated with aflatoxins+inoculated Leu. mesenteriods (AFs+LM).
Any means in the same column (a-d) or row (A-E) followed by different letters are significantly (p<0.05) different by Duncan’s multiple range test.