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Table 2 Changes in concentrations of microorganisms during samhaeju and cheongju brewing.

From: Importance of lactic acid bacteria in Asian fermented foods

Microorganism (CFU/mL)   samhaeju Japanese style cheongju
  Batc 1st brew 2nd brew 3rd brew Mother brew Main brew
Mold A 4.2 x 10 5 < 10 2 ND ND ND
  B 9.8 x 10 4 < 10 2 ND ND ND
  C 3.9 x 10 5 < 10 2 ND ND ND
Acid forming bacteria A 3.1 x 10 5 8.9 x 10 7 8.6 x 10 4 ND < 10 2
  B 7.5 x 10 6 3.3 x 10 6 6.3 x 10 4 ND < 10 2
  C 3.3 x 10 5 8.5 x 10 7 7.5 x 10 4 ND < 10 2
Yeast A < 10 2 1.8 x 10 6 1.8 x 10 6 3.2 x10 7 2 x 10 6
  B < 10 2 2.4 x 10 6 1.6 x 10 6 1.9 x 10 7 2.5 x 10 7
  C < 10 2 4.6 x 10 6 1.4 x 10 6 2.6 x10 6 3.1 x 10 6
  1. Adapted from Rhee et.al., 2003[2]