Mean value of APCs were 3.5 log CFU/g (stage 4 in Fig. 2) in steamed raw materials (steaming process: >100 C for 30e60 min). The APCs then increased significantly (P < 0.05) in the base of the fermentation (mean 7.8 log CFU/g, stage 5) after the addition of
Nuruk (mold bran) and Koji (Aspergillus spp.). This is attributed to the incubation period at 25e30 C for 2e3 days to facilitate growth of yeast and fungi. High APCs were maintained throughout the primary (mean 8.3 log CFU/ml) and secondary (mean 8.9 log CFU/
ml) fermentation stages 6e10.