Table 2. Bacterial species detected and identified from the marinated pork samples under Sous Vide cooking at 4 wk of storage

Treatment Bacterial species
T1 Enterococcus faecalis (3.12 Log CFU/g)
T2 Rhodococcus jialingiae (2.16 Log CFU/g) and Nocardia coeliaca (2.42 Log CFU/g)
T3 Bacillus licheniformis (3.15 Log CFU g–1) and Bacillus paralicheniformis (3.22 Log CFU/g)
T4 Kocuria marina (1.18 Log CFU/g)
T5 Bacillus licheniformis (3.31 Log CFU/g) and Bacillus paralicheniformis (2.62 Log CFU/g)
T6 Bacillus licheniformis (2.66 Log CFU/g) and Bacillus paralicheniformis (3.11 Log CFU/g)
T1, marinated with brine water (control); T2, marinated with Meju soy sauce; T3, marinated with Brewed soy sauce; T4, marinated with Fish soy sauce; T5, marinated with Ishiru fish sauce; T6, marinated with Anchovy fish sauce.