Table 3 Changes of lactic acid bacteria counts in nabak kimchi added with aronia powder during fermentation (log CFU/mL)
| Day | 0 | 3 | 7 | 14 | 21 | 28 |
| KC | 3.87±0.021)fA2) | 5.94±0.02aA | 5.25±0.02bC | 5.13±0.02cC | 4.78±0.05dC | 4.67±0.06eD |
| KA-0.5 | 3.39±0.13eC | 5.73±0.02aB | 5.34±0.01bB | 5.17±0.02cC | 4.75±0.02dC | 4.69±0.01dD |
| KA-1.0 | 3.69±0.04eB | 4.96±0.20cC | 5.35±0.05aB | 5.37±0.05aB | 5.05±0.05bB | 4.81±0.01dC |
| KA-1.5 | 3.87±0.02fA | 4.94±0.20eCD | 5.81±0.01bA | 6.04±0.03aA | 5.54±0.07cA | 5.39±0.03dB |
| KA-2.0 | 3.77±0.08eAB | 4.92±0.20dD | 5.85±0.04bA | 6.01±0.06aA | 5.58±0.07cA | 5.53±0.01cA |
Values are mean±standard deviation (n=3).
Values with different superscripts in a row (a-f) and a column (A-D) are significant at p<0.05 by Duncan's multiple range test.