Table 5. Total aerobic and lactic acid bacterial cell numbers of Doenjang by adding halophytes during fermentation period

Bacterial group	Doenjanggroup	Powder(%)	Bacterial cell count (log CFU/g) during fermentation (week)
Bacterial group	Doenjanggroup	Powder(%)	0	2	8	16	24
Aerobic bacteria	Control		8.0±0.2¹⁾^A^a²⁾	7.8±0.0^A^b	7.8±0.2^A^a	7.8±0.1^A^a^b	7.8±0.0^A^a^b
	Salicornia europaea	5	8.0±0.2^A^a	7.9±0.0^A^a	7.8±0.0^A^B^a	7.6±0.0^B^b	7.6±0.0^B^b
	Salicornia europaea	10	8.0±0.0^A^a	7.9±0.1^A^B^a^b	7.6±0.0^C^a	7.8±0.0^B^a	7.6±0.0^C^b
	Suaeda japonica	5	8.0±0.0^A^a	7.9±0.0^A^B^C^a	7.8±0.0^B^C^a	7.7±0.2^C^a^b	8.0±0.1^A^B^a
	Suaeda japonica	10	7.9±0.1^A^a	7.8±0.0^A^B^a^b	7.7±0.1^B^a	7.8±0.0^B^a^b	7.7±0.0^B^b
	Suaeda asparagoides	5	8.0±0.1^A^a	7.7±0.0^B^a^c	7.7±0.2^A^B^a	7.8±0.0^A^B^a^b	7.7±0.1^B^b
	Suaeda asparagoides	10	7.9±0.1^A^a	7.8±0.1^A^B^a^b	7.6±0.3^B^a	7.8±0.0^A^B^a	7.7±0.1^A^B^b
Lactic acid bacteria	Control		7.8±0.0^A^b	6.8±0.0^B^b	6.7±0.1^B^a^b	6.7±0.1^B^a^b	6.8±0.0^B^a
	Salicornia europaea	5	7.6±0.0^A^c	6.7±0.0^B^C^b	6.8±0.1^B^a	6.5±0.0^C^b	6.6±0.1^B^C^b
	Salicornia europaea	10	7.8±0.1^A^b	6.6±0.0^B^c	6.7±0.0^B^a^b	6.8±0.1^B^a^b	6.7±0.1^B^a^b
	Suaeda japonica	5	8.0±0.1^A^a	6.9±0.0^B^a	6.7±0.1^C^a^b	6.8±0.0^C^a^b	6.8±0.0^C^a^b
	Suaeda japonica	10	7.8±0.0^A^b	6.7±0.0^B^C^b	6.8±0.2^B^a	6.5±0.0^C^b	6.8±0.1^B^a^b
	Suaeda asparagoides	5	7.8±0.1^A^b	6.7±0.0^B^b	6.5±0.0^C^b	6.5±0.1^C^b	6.7±0.0^B^a^b
	Suaeda asparagoides	10	7.8±0.0^A^b	6.7±0.0^B^b	6.5±0.0^C^b	6.7±0.1^B^C^a^b	6.7±0.1^B^a^b

¹⁾Means±SD (n=3) within each column followed by the same letter are not significantly different (p<0.05).
²⁾Value with different superscripts within the same column (A-C) or row (a-c) are significantly different by ANOVA with Duncan’s multiple range test at p<0.05.