Table 2.
Microbial counts (log CFU g−1) over the detection limit in Control dry-cured sausages and dry-cured sausages with synthetic additives (NITRASC) or with stabilized grape pomace at 0.5% (0.5%Pomace) or 3% (3%Pomace).
| Control | NITRASC | 0.5%Pomace | 3%Pomace | p | |
|---|---|---|---|---|---|
| Mesophilic | 8.7 ± 0.1 a | 8.2 ± 0.2 b | 8.7 ± 0.3 a | 8.6 ± 0.1 a | 0.002 |
| Psychrophilic | 8.9 ± 0.1 a | 8.2 ± 0.4 b | 9.2 ± 0.4 a | 8.8 ± 0.1 a | <0.001 |
| Lactic acid bacteria | 8.5 ± 0.1 ab | 8.5 ± 0.1 b | 8.8 ± 0.3 a | 8.7 ± 0.1 ab | 0.024 |
| Molds and yeasts | 5.3 ± 0.5 | 5.7 ± 0.3 | 5.4 ± 0.2 | 5.0 ± 0.6 | 0.127 |
The results are expressed as mean ± standard deviation and significance (p) from a one-way ANOVA. Different letters in the same row indicate significant differences in Tukey’s test.