Table 2.
Dominant species of halophilic 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
	4.8	B. amyloliquefaciens	B. amyloliquefaciens	Virgibacillus	B. subtilis	B. subtilis
Staphylococcus		B. licheniformis
			pantothenticus
nepalensis		B. subtilis
8.4	B. atrophaeus	B. amyloliquefaciens	Virgibacillus	B. subtilis	B. amyloliquefaciens
		B. licheniformis	pantothenticus
12.0	Staphylococcus cohnii	B. amyloliquefaciens	Staphylococcus cohnii	B. subtilis	B. alcalophilus
					B. amyloliquefaciens
		B. licheniformis	Virgibacillus		B. subtilis
		B. subtilis	pantothenticus		Paenibacillus larvae
		Staphylococcus nepalensis			Paenibacillus validus
15.6	Staphylococcus nepalensis	B. amyloliquefaciens	Paenibacillus macerans	B. amyloliquefaciens
				Staphylococcus cohnii	B. licheniformis
		B. licheniformis			B. subtilis
		B. subtilis			Paenibacillus macerans
					Virgibacillus pantothenticus
19.2	Staphylococcus cohnii	Staphylococcus nepalensis	Staphylococcus cohnii	Paenibacillus macerans	B. amyloliquefaciens
			Virgibacillus		B. subtilis
			pantothenticus		Paenibacillus larvae
					Staphylococcus cohnii