Table 2
Changes in viable cell counts of microorganism of Kochujang during fermentation (unit: log CFU/g)

Component	Fermentation time (weeks)	Kochujang ¹⁾
Component	Fermentation time (weeks)	Control	SJM-5	SJM-10	SJM-15	YWM-5	YWM-10	YWM-15
Yeast	0	3.08±0.54^2)c3)	3.30±0.54^bc	4.52±0.39^a	4.63±0.34^a	3.96±0.55^ab	4.11±0.56^ab	4.54±0.24^a
	4	4.58±0.58^c	5.85±0.28^a	5.84±0.47^ab	5.93±0.31^a	5.17±0.71^a	5.56±0.42^ab	4.95±0.46^bc
	8	5.38±0.54	5.96±0.42	6.14±0.23	5.72±0.43	5.95±0.60	5.84±0.59	5.51±0.45
	12	6.05±0.59^a	5.05±0.39^b	4.91±0.47^b	4.51±0.51^b	4.90±0.41^b	4.97±0.53^b	4.86±0.52^b
Aerobic bacteria	0	8.17±0.39	8.20±0.41	8.17±0.46	8.17±0.68	8.16±0.34	8.21±0.13	8.22±0.45
	4	9.66±0.23	9.75±0.33	9.69±0.50	9.70±0.19	9.78±0.39	9.87±0.41	9.82±0.51
	8	8.77±0.24	8.61±0.50	9.09±0.41	9.21±0.47	9.02±0.30	9.27±0.48	9.60±0.31
	12	8.84±0.29	8.55±0.52	8.91±0.49	8.26±0.56	9.19±0.47	9.20±0.29	8.96±0.61
Anaerobic bacteria	0	7.18±0.44	7.32±0.43	7.17±0.46	7.19±0.52	7.65±0.49	7.50±0.39	7.72±0.41
	4	7.30±0.10	7.58±0.37	7.96±0.41	7.25±0.53	8.08±0.58	7.21±0.66	7.03±0.32
	8	6.65±0.32	6.81±0.58	6.89±0.55	6.71±0.23	6.85±0.68	6.85±0.30	6.71±0.51
	12	6.58±0.42	6.71±0.60	6.98±0.52	6.95±0.63	7.06±0.58	7.03±0.46	7.00±0.35

SJM, Shinjami sweet potato added Kochujang; YWM, Yeonwhangmi sweet potato added Kochujang.
Values are mean±SD (n=3).
Means with same letter in raw are not significantly different by Duncan's multiple range test (p<0.05).