Table 4. Proportions of gut microbiota in feces of mice fed with bacon and fermented foods

Sample	Bacteroides (%)	Alistipes (%)	Muribaculaceae (%)
ACTL	6.66	4.21	16.47
AB1	17.28	2.08	6.58
AB2	12.32	10.37	12.38
AB3	14.50	3.65	18.24
AB4	9.81	0.12	14.71
ECTL	19.77	7.02	11.72
EB1	27.40	4.59	11.35
EB2	14.18	6.93	11.12
EB3	8.60	2.99	19.86
EB4	9.16	0.51	9.64

ACTL: 100% ground normal diet; AB1: 50% ground normal diet+50% cooked bacon; AB2: 50% ground normal diet+50% cooked bacon with 15% kimchi per slice of bacon; AB3: 50% ground normal diet+50% cooked bacon with 1.5% soybean paste per slice of bacon; AB4: 50% ground normal diet+50% cooked bacon with 1.5% red pepper paste per slice of bacon; ECTL: 100% ground normal diet; EB1: 50% ground normal diet+50% cooked bacon; EB2: 50% ground normal diet+50% cooked bacon with 15% kimchi per slice of bacon; EB3: 50% ground normal diet+50% cooked bacon with 1.5% soybean paste per slice of bacon; EB4: 50% ground normal diet+50% cooked bacon with 1.5% red pepper paste per slice of bacon.