Table 1.
Dominant species of aerobic bacteria in soy sauce (ganjang) at 4.8%, 8.4%, 12.0%, 15.6% and 19.2% salt content during fermentation.

Salt concentration	Fermentation Period (month)
	0	3	6	9	12
				B. amyloliquefaciens
		B. amyloliquefaciens	B. atrophaeus
4.8	B. amyloliquefaciens	B. licheniformis	B. subtilis	B. subtilis	B. subtilis
		B. subtilis	Paenibacillus macerans
			Paenibacillus polymyxa
		B. licheniformis		B. artophaeus	B. subtilis
8.4	B. amyloliquefaciens	B. methylotrophicus	Paenibacillus macerans
				B. subtilis	Paenibacillus macerans
		B. subtilis
12.0	B. subtilis	B. subtilis	B. artophaeus	B. artophaeus	Paenibacillus macerans
				B. subtilis
				B. artophaeus
				B. licheniformis
15.6	B. amyloliquefaciens	B. subtilis	B. artophaeus	B. subtilis	Paenibacillus larvae
				Paenibacillus macerans
				Staphylococcus cohnii
19.2	B. licheniformis	Staphylococcus nepalensis	B. artophaeus	B. licheniformis	Paenibacillus macerans
					Virgibacillus
					pantothenticus