Table 5. Microbial properties of commercial kimchi seasoning
| Sample | Total aerobic bacteria (log CFU/g) | Lactic acid bacteria (log CFU/g) | Coliform (log CFU/g) |
| CKS011) | 6.28±0.11d2) | 6.30±0.08b | 2.00±0.00d |
| CKS02 | 6.54±0.06bc | 6.28±0.01b | 2.98±0.11b |
| CKS03 | 6.45±0.07bc | 6.40±0.07b | 3.17±0.13b |
| CKS04 | 5.51±0.02e | 3.23±0.09e | ND3) |
| CKS05 | 5.51±0.02e | 5.38±0.07c | 2.43±0.23c |
| CKS06 | 6.49±0.05bc | 4.34±0.13d | 3.67±0.05a |
| CKS07 | 6.40±0.07cd | 4.43±0.08d | 2.99±0.18b |
| CKS08 | 6.72±0.04a | 6.63±0.02a | 2.48±0.05c |
| CKS09 | 6.72±0.09a | 6.62±0.04a | 3.14±0.12b |
| CKS10 | 6.58±0.02ab | 6.40±0.05b | 3.07±0.04b |
Commercial kimchi seasoning.
Means followed by different superscripts in each column are significantly different at p〈0.05 by Tukey’s multiple range test.
ND, not detected.