Table 1 Total number and percentage of bacterial isolates from ethnic fermented seafoods in the east coast of Korea

Fermented seafood	No.1)	Indicator microorganisms
		Bacillus cereus ATCC 14579	Listeria monocytogenes ATCC 15313	Staphylococcus aureus KCTC 1916	E. coli O157:H7 ATCC 43895	Salmonella enterica ATCC 4931
		The number of isolates exhibiting antimicrobial activity (% of total active isolates)2)
		Gajamisikhae	89	9(10.1)	4(4.5)	3(3.4)	0(0.0)	0(0.0)
		Squidjeotgal	84	16(19.0)	9(10.7)	10(11.9)	5(6.0)	3(3.6)
Fermentedjinuari	60	11(18.3)	1(1.7)	5(8.3)	0(0.0)	0(0.0)
Total	233	36(15.5)	14(6.0)	18(7.7)	5(2.1)	3(1.3)

No. is the number of isolates from each fermented seafood.
% represents the percentage of isolates exhibiting antagonistic activity against the indicator microorganisms