Table 4. Changes in total plate count, Bacillus cereus and Clostridium perfringens of onion-added Korean soy sauce during storage according to sterilization temperature

Sample¹⁾	Total plate count (log CFU/mL)
Sample¹⁾	0 day	15 day	30 day	45 day	60 day
SN	6.10±0.08^2)aB3)	6.44±0.06^aA	6.59±0.20^aA	6.47±0.06^aA	6.53±0.05^aA
S65	5.50±0.09^bC	6.14±0.06^bB	6.09±0.01^bB	6.18±0.11^bB	6.36±0.07^aA
S85	4.65±0.17^cC	5.67±0.14^cA	5.32±0.03^cB	5.23±0.02^cB	5.20±0.12^bB
S90	3.80±0.12^dC	3.94±0.07^dBC	4.16±0.03^dB	4.80±0.14^dA	4.75±0.25^cA
S98	2.13±0.32^eB	2.49±0.21^eAB	2.20±0.15^eAB	2.52±0.20^eAB	2.60±0.26^dA
Sample	Bacillus cereus (log CFU/mL)
Sample	0 day	15 day	30 day	45 day	60 day
SN	ND⁴⁾	ND	ND	ND	ND
S65	ND	ND	ND	ND	ND
S85	ND	ND	ND	ND	ND
S90	ND	ND	ND	ND	ND
S98	ND	ND	ND	ND	ND
Sample	Clostridium perfrigens (log CFU/mL)
Sample	0 day	15 day	30 day	45 day	60 day
SN	ND	ND	ND	ND	ND
S65	ND	ND	ND	ND	ND
S85	ND	ND	ND	ND	ND
S90	ND	ND	ND	ND	ND
S98	ND	ND	ND	ND	ND

SN, unsterilized onion-added Korean soy sauce; S65, onion-added Korean soy sauce sterilized at 65°C for 30 min; S85, onion-added Korean soy sauce sterilized at 85°C for 30 min; S90, onion-added Korean soy sauce sterilized at 90°C for 20 min; S98, onion-added Korean soy sauce sterilized at 98°C for 10 min.
All values are mean±SD (n=3).
Means followed by the different lowercase letters in same column are significantly different (p<0.05). Means followed by the different uppercase letters in same row are significantly different (p<0.05).
ND, not detected.