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

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