Items Species Low (%) High (%) Harmful or beneficial Bacteroides 6.174a 2.805 Eubacterium 0.778 0.778 Enterococcus 0.671 1.077 Potentially Harmful Listeria 5.187 3.916 Clostridium 5.718 5.385 Pseudomonas 1.129 1.33 Salmonella 0.125 0.152 Enterobacter 1.39 0.979 Prevotella 1.47 0.782 Shigella 2.822 2.672 Staphylococcus 0.105 0.072 Potentially beneficial Bifidobacterium 0.016 0.02 Lactobacillus 10.616 11.55 Leuconostoc 0.074 0.171 Streptococcus 1.481 1.181 Pediococcus 0.233 0.223

Table 2: Analysis of the genus level of beneficial or harmful microorganisms in the feces sample by kimchi intake level. aCombined percent contribution of phylo-species in each bacterial genus to the total hybridization signal measured by microbiota microarray. Low; 15 g/day kimchi intake group (n = 6), High; 150 g/day kimchi intake group (n = 6).