Table 5 Aerobic bacteria and lactic acid bacteria cell numbers of Doenjang according to manufacturing method of soybean paste during fermentation period

Bacterial group	Doenjang group	NaCl (%)	Bacterial cell count (log CFU/g) during fermentation (week)
			0	2	4	8	12	16	20	24
			Aerobic bacteria	Soaking Doenjang	8	7.6±0.0a1)	7.7±0.1a	7.3±0.4a	7.9±0.1a	8.0±0.1a	8.0±0.1a	8.4±0.1a	8.0±0.1a
12	7.9±0.1a	7.5±0.2ab			7.3±0.0a	7.8±0.0a	7.9±0.1a	7.9±0.1a	7.8±0.1b	7.8±0.1b
Non-soaking Doenjang	8	6.9±0.1b		7.1±0.1b	7.3±0.0a	7.4±0.1b	7.5±0.0b	7.6±0.1a	7.3±0.1c	7.2±0.0d
	12	6.5±0.2c		7.5±0.2ab	7.1±0.1a	7.4±0.1b	7.4±0.1b	7.2±0.2b	7.4±0.0c	7.5±0.0c
Lactic acid bacteria	Soaking Doenjang	8	5.1±0.0a	3.6±0.0b	0.0±0.0b	0.0±0.0a	0.0±0.0a	0.0±0.0a	0.0±0.0a	0.0±0.0a
		12	4.8±0.0b	0.0±0.0d	0.0±0.0b	0.0±0.0a	0.0±0.0a	0.0±0.0a	0.0±0.0a	0.0±0.0a
	Non-soaking Doenjang	8	4.1±0.0c	4.3±0.0a	1.7±0.0ab	0.0±0.0a	0.0±0.0a	0.0±0.0a	0.0±0.0a	0.0±0.0a
		12	5.3±0.0a	2.6±0.0c	3.7±0.0a	0.0±0.0a	0.0±0.0a	0.0±0.0a	0.0±0.0a	0.0±0.0a

Means±SD (n=3) within each column followed by the same letter are not significantly different (p<0.05).