Table 4. Detection of total aerobic bacteria in Jeotgal

Types of Jeotgal	Number of samples	Number of detection samples	Detectionrate (%)	Mean±STD(log CFU/g)
Fermented scallop (Galibi-jeot)	1	1	100	5.6
Flatfish sikhae1) (Gajamisighae)	1	1	100	5.0
Salted baby octopuses (Kkolttugi-jeot)	2	2	100	5.3
Nagji-jeot2)	7	7	100	5.5
Salted anchovy (Myeolchi-jeot)	4	4	100	2.9
Salted fermented Alaska pollack roe (Myeonglan-jeot)	9	9	100	5.4
Myeongtaechomuchim3)	1	1	100	5.7
Salted fermented big eye herring (Baendaeng-i-jeot)	2	2	100	4.9
Salted fermented shrimp (Saeu-jeot)	7	7	100	3.3
Salted fermented squid (Ojingeo-jeot)	8	8	100	5.3
Salted fermented clam (Jogae-jeot)	1	1	100	5.9
Salted fermented Alaska pollack tripe (Changnan-jeot)	5	5	100	5.5
Salted herring roe (Cheong-eo-jeot)	1	1	100	5.0
Salted yellow corvina (Hwangseog-eo-jeot)	2	2	100	3.0
Total	51	51	100	4.8±1.4

¹⁾Flatfish sikhae (Gajami sighae), steamed food with salt, cooked grains and chili powder.
²⁾Nagji-jeot, salt and red pepper paste with small octopus.
³⁾Myeongtaechomuchim, pollack with vinegar dressing.
⁴⁾ND, not detected.