Table 3. Changes in aerobic bacteria, fungi, and lactic acid bacteria during makjang fermentation

Groups	Items	Fermentation periods (day)	Viable microbial counts (log CFU/g)¹⁾
Groups	Items	Fermentation periods (day)	Control	S1	S2	S3	M
Exterior	Total microbial count	0	9.00±0.05^2)bB3)	8.87±0.04^bC	9.21±0.08^aB	9.01±0.06^bC	9.02±0.05^bC
		30	9.02±0.12^aB	8.99±0.06^aB	9.13±0.08^aB	9.09±0.04^aC	9.15±0.14^aC
		60	9.66±0.00^bA	9.10±0.03^cB	10.07±0.07^aA	10.05±0.07^aB	9.97±0.03^aB
		90	9.62±0.21^cA	9.91±0.01b^cA	10.03±0.11^bA	10.51±0.03^aA	10.41±0.09^aA
	Fungi	0	5.91±0.12^aA	6.21±0.30^aA	6.21±0.12^aA	6.24±0.17^aA	6.00±0.00^aA
		30	5.51±0.12^abB	5.42±0.00^bB	5.56±0.00^abB	5.42±0.00^bB	5.60±0.05^aB
		60	5.42±0.00^aB	5.12±0.00^bBC	5.17±0.07^abC	5.26±0.06^abBC	5.27±0.21^abC
		90	4.97±0.21^aC	4.91±0.12^aC	5.11±0.16^aC	4.97±0.21^aC	5.33±0.05^aBC
	Lactic acid bacteria	0	7.82±0.05^cA	7.86±0.00^bcA	7.96±0.03^aA	7.94±0.04^abA	7.65±0.02^dA
		30	7.19±0.14^aB	6.97±0.11^abB	6.83±0.08^bB	6.29±0.10^cD	6.80±0.08^bB
		60	6.11±0.16^bC	6.06±0.09^bC	6.61±0.07^aBC	6.61±0.07^aC	6.62±0.21^aBC
		90	5.97±0.21^bC	6.02±0.28^bC	6.30±0.25^bC	7.05±0.02^aB	6.35±0.18^bC
Interior	Total microbial count	0	9.00±0.05^bC	8.87±0.04^bC	9.21±0.08^aAB	9.01±0.06^bC	9.02±0.05^bC
		30	9.13±0.01^cB	9.38±0.06^aA	9.27±0.04^abAB	9.23±0.06^bcB	9.36±0.02^aB
		60	10.11±0.01^aA	9.31±0.14^cA	9.31±0.01^cA	9.49±0.00^bA	9.33±0.01^cB
		90	9.12±0.06^cB	9.09±0.01^cB	9.17±0.01^bcB	9.23±0.02^bB	9.83±0.01^aA
	Fungi	0	5.91±0.12^aA	6.21±0.30^aA	6.21±0.12^aA	6.24±0.17^aA	6.00±0.00^aA
		30	5.26±0.06^aB	5.00±0.00^bcB	4.91±0.12^cB	5.06±0.09^abcC	5.21±0.12^abB
		60	5.11±0.16^abB	5.48±0.17^aB	5.15±0.21^abB	5.52±0.06^aB	4.91±0.12^bC
		90	5.39±0.04^aB	5.45±0.04^aB	5.15±0.21^aB	5.44±0.11^aB	5.36±0.09^aB
	Lactic acid bacteria	0	7.82±0.05^cA	7.86±0.00^bcA	7.96±0.03^aA	7.94±0.04^abA	7.65±0.02^dA
		30	6.85±0.01^aB	6.73±0.06^bB	6.63±0.05^cB	6.82±0.00^abB	6.80±0.00^abB
		60	6.18±0.26^bC	6.60±0.00^aB	6.62±0.02^aB	6.38±0.12^abC	6.46±0.14^abBC
		90	6.17±0.07^aC	6.21±0.12^aC	5.82±0.00^aC	6.26±0.06^aC	6.23±0.34^aC

Control, no starter during the manufacture of makjang ; S1, manufactured using only B. velezensis NY12-2; S2, manufactured using only D. hansenii D5-P5; S3, manufactured using only E. faecium N78-11; M, manufactured using all of S1, S2, and S3 strains.
All values are mean±SD and the outdoors and indoors groups were compared using Duncan’s multiple range test.
^A-DValues with different capital letters within a column are significantly different by Duncan’s multiple range test (p<0.05).
^a-dValues with different small letters within a row are significantly different by Duncan’s multiple range test (p<0.05).