Table 4
Changes in microorganisms of kimchi paste during storage
| Storage period (week) | Microorganisms (log CFU/g) |
| Aerobic plate count | Lactic acid bacteria | Yeast and molds | Coliform group |
| 0 | 6.40±0.051)ab2) | 6.71±0.04a | ND3) | 4.31±0.08 |
| 1 | 6.48±0.12a | 6.00±0.01b | ND | 2.48±0.00 |
| 2 | 6.19±0.04c | 5.98±0.05b | ND | ND |
| 3 | 6.17±0.02c | 5.95±0.05b | ND | ND |
| 4 | 6.25±0.07bc | 5.55±0.06c | ND | ND |
| 5 | 6.48±0.12a | 5.62±0.07c | ND | ND |
| 6 | 6.21±0.01c | 5.02±0.00d | ND | ND |
| 7 | 6.43±0.02a | 4.99±0.02d | ND | ND |
| 8 | 6.40±0.06ab | 4.61±0.01e | ND | ND |
All values are mean±SD.
Any means in the same column (a-e) followed by different letters are significantly (p<0.05) different by Duncan's multiple range test.
ND, Not detected.