Table 2. Changes in viable cell counts of microorganism of ‘Doenjang’ during fermentation
(Unit: log CFU/g)

Fermentation time (weeks) ‘Doenjang’1)
Control T-0.5 T-1 T-2 T-3
Yeast 0 4.30±0.212) 4.32±0.27 4.33±0.36 4.33±0.30 4.30±0.28
4 6.17±0.16a 6.19±0.18a 6.18±0.20a 5.98±0.16a 5.61±0.18b
8 6.37±0.34a 5.80±0.27b 5.65±0.29b 5.59±0.25b 5.54±0.26b
12 6.05±0.42 5.77±0.41 5.60±0.35 5.57±0.38 5.35±0.35
Aerobic bacteria 0 7.94±0.37 7.90±0.31 7.79±0.36 7.77±0.25 7.73±0.21
4 7.89±0.29 7.86±0.36 7.71±0.32 7.46±0.27 7.41±0.08
8 8.03±0.44a 8.02±0.35a 7.89±0.47ab 7.51±0.35ab 7.16±0.45b
12 7.58±0.46 7.32±0.41 7.28±0.43 7.17±0.29 7.10±0.44
Anaerobic bacteria 0 7.32±0.55 7.36±0.42 7.38±0.31 7.24±0.30 7.20±0.19
4 6.71±0.53 6.72±0.41 6.51±0.39 6.28±0.41 6.11±0.40
8 7.12±0.41a 6.84±0.46ab 6.28±0.39b 6.11±0.48b 6.01±0.47b
12 6.75±0.28a 6.63±0.26a 6.11±0.42ab 5.81±0.46b 5.78±0.30b
See the preparation of ‘Doenjang’ in Table 1.
Values are mean±SD (n=3).
Means with different letters in the same row are significantly different by Duncan’s multiple range test (p<0.05).