Table 2
Aerobic bacteria and lactic acid bacteria cell numbers of Doenjang according to various salt concentrations during fermentation period

Bacterial group	NaCl (%)	Temperature (℃)	Bacterial cell count (log CFU/g) during fermentation (month)
			0	1	2	3	5	7	9	12
Aerobic bacteria	4	30	8.1±0.1b1)	8.4±0.0a	8.3±0.0a	8.5±0.2a	8.9±0.0a	9.1±0.3a	8.0±0.0c	8.1±0.1b
	8	30	8.1±0.0bc	8.6±0.0b	8.3±0.0a	8.3±0.0b	9.0±0.6a	8.6±0.4b	8.5±0.0a	8.6±0.1a
	15	30	8.0±0.1c	8.3±0.0c	8.1±0.0b	8.3±0.1b	8.6±0.4a	8.2±0.0b	8.3±0.1b	8.4±0.2ab
	20	30	8.3±0.1a	8.6±0.0a	8.4±0.0a	8.3±0.1b	8.6±0.4a	8.6±0.4b	8.3±0.1b	8.6±0.0a
Lactic acid bacteria	4	30	5.8±0.2c	2.0±0.1a	1.5±0.2b	4.5±0.2a	4.0±0.1a	2.8±0.3a	0.0±0.0a	0.0±0.0a
	8	30	6.8±0.0a	1.5±0.0b	2.7±0.0a	1.4±2.0b	0.0±0.0b	0.0±0.0b	0.0±0.0a	0.0±0.0a
	15	30	6.2±0.1b	0.0±0.0c	0.0±0.0c	2.6±0.4ab	0.0±0.0b	0.0±0.0b	0.0±0.0a	0.0±0.0a
	20	30	6.9±0.0a	0.0±0.0c	0.0±0.0c	0.0±0.0b	0.0±0.0b	0.0±0.0b	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).