TABLE 5.
Coefficients of the final models obtained for the levels of tdc and tdc mRNA transcript at the four sampling times of dry fermented sausages
| Variable(s)a |
tdc (log tdc copies/ng total DNA) at day:
|
tdc mRNA transcript (log tdc transcript copies/μg total RNA) at dayc:
|
||||
|---|---|---|---|---|---|---|
| 3 | 5 | 19 | 30 | 19 | 30 | |
| Constant | 0.798 | 1.990 | 1.459 | 5.109 | 1.680 | 1.350 |
| Salt | -b | - | 0.708 | 0.530 | - | - |
| Glucose | 7.140 | 3.506 | - | -2.758 | 4.077 | 1.822 |
| Temp | - | - | 0.147 | - | - | - |
| Salt2 | 0.121 | 0.077 | -0.135 | -0.211 | - | - |
| Glucose2 | -4.972 | -2.481 | - | - | -2.772 | -1.136 |
| Temp2 | 0.007 | 0.0050 | - | - | 0.002 | 0.004 |
| Salt × glucose | - | - | - | - | - | |
| Salt × temp | -0.055 | -0.042 | -0.025 | -0.014 | -0.022 | -0.027 |
| Glucose × temp | - | - | - | 0.129 | - | - |
| R2 | 0.989 | 0.982 | 0.991 | 0.993 | 0.959 | 0.969 |
| F test | 92.034 | 53.664 | 162.503 | 141.5493 | 35.073 | 46.631 |
| P | 0.00006 | 0.00024 | <0.00001 | 0.00002 | 0.00027 | 0.00012 |
a
R2 and Fisher test results (with the relative P value) are also reported. Salt, NaCl concentration; Glucose, glucose concentration; Temp, fermentation temperature.
b
-, coefficient with P < 0.05 excluded from the final model.
c
The existence of too many undetectable values of the dependent variable did not allow us to obtain a model for tyramine at days 3 and 5.