Table 1. Total bacterial count, LAB and fungi in Thai fermented foods at different times of fermentation.
| Fermented food | Fermentation time | Log number of microorganism (log CFU/g) | ||
|---|---|---|---|---|
| Total bacteria | LAB | Fungi | ||
| Miang | 0 day | 5.8±0.1a | 0 | 0 |
| 30 days | 6.1±0.4c | 6.4±0.3b | 6.3±0.5a | |
| 150 days | 6.0±0.2b | 6.3±0.4a | 6.5±0.6b | |
| Nham | 0 day | 5.0±0.1b | 3.5±0.4a | n.d. |
| 1 days | 5.0±0.2b | 4.2±0.2b | n.d. | |
| 2 days | 5.5±0.4c | 5.3±0.7c | n.d. | |
| 3 days | 4.8±0.4a | 5.2±0.4c | n.d. | |
| Nam phak | 0 day | 5.2±0.4a | 3.1±0.1a | n.d. |
| 1 days | 7.5±0.6c | 7.5±0.5c | n.d. | |
| 2 days | 7.4±0.6c | 7.4±0.3c | n.d. | |
| 3 days | 7.2±0.2b | 7.2±0.2b | n.d. | |
| Thua nao | 0 day | 4.1±0.4a | 0 | 4.3±0.4a |
| 1 day | 6.4±0.3b | 6.1±0.2a | 6.4±0.4b | |
| 2 days | 6.3±0.4b | 6.2±0.5a | 6.4±0.4b | |
Different letters in the same column (a, b, c and d) represent the differences in log numbers of microorganisms (log CFU/g) among the experiment sets, analysed using Complete Randomised Design; CRD (p≤0.05). n.d. = not detected.