Table 1. The levels of microbial contamination in over-ripened kimchi prepared with different kinds of salted and fermented seafoods during fermentation

Sample type	Fermentation period (month)	Cell count (CFU/g)			Type of biogenic amine-forming strain
Sample type	Fermentation period (month)	Viable	LAB	Yeast	Cadaverine	Histamine	Putrescine	Tyramine
Kimchi prepared with sun-dried salt	0	7.6±2.0×10⁵¹⁾^a²⁾	6.9±3.1×10^5a	ND³⁾	ND	ND	ND	ND
	3	9.5±3.3×10^6bc	9.2±2.9×10^6bc	8.8±1.5×10^2a	1	1	ND	ND
	6	1.1±1.4×10^7bc	1.0±0.1×10^7bc	2.5±0.1×10^3b	1	1	ND	ND
	9	9.0±2.5×10^6bc	8.8±1.9×10^6bc	1.4±0.4×10^4c	1	1	ND	ND
	12	7.3±2.8×10^6bc	7.0±2.3×10^6bc	5.8±3.6×10^3b	1	1	ND	ND
Kimchi prepared with ‘Kanari-aekjeot’	0	4.0±0.8×10^6b	3.8±0.1×10^6b	ND	1	1	ND	1
	3	2.5±0.2×10^7bc	2.2±0.4×10^7bc	5.4±1.0×10^3b	1	3	ND	2
	6	5.5±1.3×10^7c	5.1±0.6×10^7c	1.2±0.0×10^4c	1	3	ND	2
	9	9.1±2.4×10^6bc	9.0±2.0×10^6bc	9.2±2.0×10^3bc	1	3	ND	2
	12	4.0±0.6×10^6b	3.9±0.7×10^6b	4.1±2.5×10^3b	1	1	ND	1
Kimchi prepared with ‘Myeolchi-aekjeot’	0	5.5±1.9×10^6b	5.2±2.2×10^6b	ND	1	2	2	ND
	3	8.0±0.4×10^7c	7.9±0.1×10^7c	1.5±3.0×10^4c	1	3	3	1
	6	2.9±1.7×10^7bc	2.4±0.6×10^7bc	2.4±1.0×10^4c	1	3	3	1
	9	5.0±3.0×10^7c	4.9±0.9×10^7c	6.0±3.2×10^3b	1	3	3	ND
	12	6.6±1.0×10^6b	6.5±0.8×10^6b	8.1±0.9×10^3bc	1	2	2	ND
Kimchi prepared with ‘Saeu-jeot’	0	7.4±0.9×10^6b	7.0±1.1×10^6b	ND	ND	ND	1	1
	3	1.2±2.2×10^8d	1.0±2.3×10^8d	4.1±1.1×10^4c	2	1	1	1
	6	4.8±1.4×10^7c	4.7±0.9×10^7c	8.2±2.6×10^5d	2	1	1	1
	9	7.0±0.5×10^7c	6.2±0.2×10^7c	1.3±0.3×10^5d	2	1	1	1
	12	6.8±1.8×10^6b	6.8±1.1×10^6b	7.2±1.0×10^4c	2	1	1	1

All values are the mean±SD of three replicates.
Means with different superscript letters in a column are significantly different (p<0.05).
ND, not detected.