Table 3. Proportions of gut microbiota in feces of mice fed with sausage and fermented foods

Sample	Bacteroides (%)	Alistipes (%)	Muribaculaceae (%)
ACTL	6.66	4.21	16.47
AS1	16.36	1.79	18.24
AS2	16.63	14.14	11.26
AS3	5.18	1.07	14.74
AS4	24.07	3.66	9.63
ECTL	19.77	7.02	11.72
ES1	13.18	19.46	8.33
ES2	22.35	7.69	12.24
ES3	18.38	8.45	6.35
ES4	7.80	0.86	19.77

ACTL: 100% ground normal diet; AS1: 50% ground normal diet+50% cooked sausage; AS2: 50% ground normal diet+50% cooked sausage with 15% kimchi per sausage; AS3: 50% ground normal diet+50% cooked sausage with 1.5% soybean paste per sausage; AS4: 50% ground normal diet+50% cooked sausage with 1.5% red pepper paste per sausage; ECTL: 100% ground normal diet; ES1: 50% ground normal diet+50% cooked sausage; ES2: 50% ground normal diet+50% cooked sausage with 15% kimchi per sausage; ES3: 50% ground normal diet+50% cooked sausage with 1.5% soybean paste per sausage; ES4: 50% ground normal diet+50% cooked sausage with 1.5% red pepper paste per sausage.