Table 3. Changes in total bacteria number of ‘Kochujang’ made with various rice flour ‘Nuruk’ during aging
(Unit: log CFU/mL)

Sample¹⁾	K1	K2	K3	K4	K5	K6
0 day	8.42±0.03^2)C3)e4)	8.75±0.03^Bab	8.08±0.03^Ec	8.31±0.01^Dd	8.37±0.02^Cd	8.89±0.02^Aa
15 day	8.72±0.01^BCc	8.78±0.01^ABa	8.23±0.02^Db	8.70±0.02^Ca	8.70±0.04^Cb	8.81±0.03^Ab
30 day	8.72±0.03^Ac	8.72±0.02^Ab	8.64±0.03^Ba	8.38±0.02^Cc	8.38±0.03^Cd	8.40±0.03^Cd
45 day	8.79±0.04^Ab	8.65±0.03^BCc	8.60±0.03^Ca	8.46±0.02^Db	8.7±0.01^Bb	8.51±0.01^Dc
60 day	8.88±0.01^Aa	8.74±0.02^Bab	8.62±0.02^Da	8.68±0.04^Ca	8.79±0.02^Ba	8.50±0.01^Ec
90 day	8.59±0.02^Ad	8.64±0.02^Ac	8.59±0.02^Aa	8.46±0.03^Bb	8.49±0.04^Bc	8.48±0.02^Bc

K1, ‘Kochujang’ made with N1; K2, ‘Kochujang’ made with N2; K3, ‘Kochujang’ made with N3; K4, ‘Kochujang’ made with N4; K5, ‘Kochujang’ made with N5; K6, ‘Kochujang’ made with N2+N3+N4+N5.
All values are mean±SD (n=5).
The values with different upper characters in the same row are classified by sample sphere, and are significantly different at p<0.05 by Duncan’s multiple range test (A>B>C>D>E).
The values with different upper characters in the same column are classified by age, and are significantly different at p<0.05 by Duncan’s multiple range test (a>b>c>d).