Table 4.
Microbial assessment of the tested sausages.
| Parameter | Time (Month) |
Treatment | ||||
|---|---|---|---|---|---|---|
| C | P | SCH1 | BAL6 | KL14 | ||
| TVC (log CFU/g) | 0 | 9.55 ± 0.26 aB | 9.36 ± 0.33 aB | 9.13 ± 0.08 aA | 9.86 ± 0.38 aB | 9.79 ± 0.06 aB |
| 1 | 10.48 ± 0.04 bA | 10.56 ± 0.08 bA | 10.47 ± 0.49 bA | 10.29 ± 0.30 bA | 10.27 ± 0.51 bA | |
| 2 | 10.65 ± 0.22 bA | 10.73 ± 0.02 bA | 10.63 ± 0.28 bA | 10.63 ± 0.02 cA | 10.78 ± 0.01 cA | |
| LAB (log CFU/g) | 0 | 6.52 ± 0.25 bA | 7.74 ± 0.37 cC | 7.09 ± 0.12 cB | 8.50 ± 0.71 bD | 7.92 ± 0.11 bC |
| 1 | 6.15 ± 0.21 aA | 6.22 ± 0.25 aA | 6.21 ± 0.13 aA | 9.29 ± 0.01 cB | 8.26 ± 0.06 cB | |
| 2 | 6.22 ± 0.11 aA | 6.71 ± 0.35 bA | 6.42 ± 0.11 bA | 7.31 ± 0.01 aB | 7.70 ± 0.01 aB | |
| ENT (log CFU/g) | 0 | <1.00 | <1.00 | <1.00 | <1.00 | <1.00 |
| 1 | <1.00 | <1.00 | <1.00 | <1.00 | <1.00 | |
| 2 | <1.00 | <1.00 | <1.00 | <1.00 | <1.00 | |
| EC (log CFU/g) | 0 | <1.00 | <1.00 | <1.00 | <1.00 | <1.00 |
| 1 | <1.00 | <1.00 | <1.00 | <1.00 | <1.00 | |
| 2 | <1.00 | <1.00 | <1.00 | <1.00 | <1.00 | |
| ST (log CFU/g) | 0 | <1.00 | <1.00 | <1.00 | <1.00 | <1.00 |
| 1 | <1.00 | <1.00 | <1.00 | <1.00 | <1.00 | |
| 2 | <1.00 | <1.00 | <1.00 | <1.00 | <1.00 | |
| YM (log CFU/g) | 0 | 5.19 ± 0.04 aB | 3.10 ± 0.12 aA | 4.15 ± 0.15 aB | 2.38 ± 0.04 aA | 4.60 ± 0.20 aB |
| 1 | 5.23 ± 0.06 aB | 3.45 ± 0.08 aA | 4.38 ± 0.04 aB | 2.78 ± 0.10 aA | 4.64 ± 0.06 aB | |
| 2 | 5.66 ± 0.14 aB | 3.00 ± 0.00 aA | 4.38 ± 0.18 aB | 2.80 ± 0.02 aA | 4.80 ± 0.10 aB | |
| SAL | 0 | nd | nd | nd | nd | nd |
| 1 | nd | nd | nd | nd | nd | |
| 2 | nd | nd | nd | nd | nd | |
| CAMP | 0 | nd | nd | nd | nd | nd |
| 1 | nd | nd | nd | nd | nd | |
| 2 | nd | nd | nd | nd | nd | |
C—control treatment with salt, P—control treatment with salt nitrite, SCH1—treatment with L. plantarum SCH1; BAL6—treatment with P. pentosaceus BAL6; KL14—treatment with P. pentosaceus KL14; TVC—total viable count, LAB—lactic acid bacteria, ENT—bacteria from Enterobacteriaceae family, EC—Escherichia coli, ST—number of coagulase-positive staphylococci (Staphylococcus aureus and other species), YM—yeasts and molds; SAL—Salmonella spp., CAMP—Campylobacter spp.; <1.00—below the level of detection; nd—not detected. The values are expressed as means ± standard deviation. A–D Means in the same row followed by different uppercase letters between the variants are significantly different (p < 0.05). a–c Means in the same column followed by different lowercase letters between the times are significantly different (p < 0.05).