Table 2. Proportions of gut microbiota in feces of mice fed with ham and fermented foods

Sample	Bacteroides (%)	Alistipes (%)	Muribaculaceae (%)
ACTL	6.66	4.21	16.47
AH1	7.82	4.04	19.21
AH2	13.56	5.07	13.84
AH3	9.46	2.19	21.00
AH4	15.37	2.85	25.81
ECTL	19.77	7.02	11.72
EH1	12.33	2.62	16.89
EH2	14.19	3.57	14.33
EH3	8.01	1.86	26.01
EH4	10.85	1.92	21.86

ACTL: 100% ground normal diet; AH1: 50% ground normal diet+50% cooked ham; AH2: 50% ground normal diet+50% cooked ham with 15% kimchi per slice of ham; AH3: 50% ground normal diet+50% cooked ham with 1.5% soybean paste per slice of ham; AH4: 50% ground normal diet+50% cooked ham with 1.5% red pepper paste per slice of ham; ECTL: 100% ground normal diet; EH1: 50% ground normal diet+50% cooked ham; EH2: 50% ground normal diet+50% cooked ham with 15% kimchi per slice of ham; EH3: 50% ground normal diet+50% cooked ham with 1.5% soybean paste per slice of ham; EH4: 50% ground normal diet+50% cooked ham with 1.5% red pepper paste per slice of ham.