Table 2 Incidence of proteolytic activity by bacterial isolates from ethnic fermented seafoods in the east coast of Korea
| Fermented seafood | No.1) | Incubation time (h) |
| 24 | 48 | 72 |
| The number of isolates exhibiting proteolytic activity (% of total active isolates)2) |
| Gajami sikhae | 89 | 1 (1.1) | 9 (10.1) | 9 (10.1) |
| Squid jeotgal | 84 | 12 (14.3) | 16 (19.0) | 27 (32.1) |
| Fermented jinuari | 60 | 21 (35.0) | 35 (58.3) | 36 (60.0) |
| Total | 233 | 34 (14.6) | 60 (25.8) | 72 (30.9) |
No. is the number of isolates from each fermented seafood.
% represents the percentage of isolates exhibiting proteolytic activity.