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.