Table 1. Characterization of bacteria isolated from fermented foods of Korean temples

	Sample	Isolated from	Morphology	Gram stain	BCP
Ttemple	TS1	Soy sauce	Coccus	+	+
	TS2	Soy sauce	Coccus	+	+
	TD3	Doenjang	Coccus	+	+
	TG4	Gochujang	Coccus	+	+
Btemple	BK1	Baechu-kimchi	Bacillus	+	+
	BK2	Baechu-kimchi	Bacillus	+	+
	BK3	Baechu-kimchi	Bacillus	+	+
	BK4	Baechu-kimchi	Bacillus	+	+
Jtemple	JKK1	Kkakdugi	Coccus	+	+
	JKK2	Kkakdugi	Coccus	+	+
	JK3	Baechu-kimchi	Bacillus	+	+
	JK4	Baechu-kimchi	Bacillus	+	+