Table 3.

Number of bacteria in tested samples of ground dried garlic

No.	Count [log cfu/g] mean ± SE
	TVC	LAB	Enterobacteriaceae	Yeast and moulds	Bacillus sp.
1.	5.46 ± 0.11	2.34 ± 0.02	<1.00	<1.00	4.39 ± 0.05
2.	5.41 ± 0.08	3.51 ± 0.04	2.07 ± 0.03	<1.00	4.25 ± 0.11
3.	3.51 ± 0.04	3.54 ± 0.06	<1.00	<1.00	4.50 ± 0.12
4.	5.62 ± 0.07	4.69 ± 0.07	<1.00	2.00 ± 0.02(moulds)	4.71 ± 0.05
5.	5.79 ± 0.12	2.84 ± 0.02	<1.00	2.47 ± 0.04(moulds)	4.47 ± 0.07
6.	6.41 ± 0.11	5.27 ± 0.11	<1.00	<1.00	<2.00
7.	6.07 ± 0.04	5.23 ± 0.08	<1.00	<1.00	<2.00
8.	6.51 ± 0.13	4.99 ± 0.08	<1.00	<1.00	<2.00
9.	6.20 ± 0.11	5.49 ± 0.02	<1.00	3.47 ± 0.07(moulds)	5.07 ± 0.07
10.	5.93 ± 0.09	5.47 ± 0.03	<1.00	<1.00	<2.00
11.	5.60 ± 0.06	4.94 ± 0.11	<1.00	<1.00	<2.00
12.	5.44 ± 0.04	2.81 ± 0.13	<1.00	<1.00	<2.00
13.	5.60 ± 0.07	2.90 ± 0.02	<1.00	<1.00	<2.00
14.	5.82 ± 0.02	3.65 ± 0.02	<1.00	<1.00	4.90 ± 0.05
15.	5.69 ± 0.01	3.68 ± 0.03	<1.00	<1.00	4.39 ± 0.07
16.	6.53 ± 0.06	4.84 ± 0.05	<1.00	2.69 ± 0.06(moulds)	3.93 ± 0.04
17.	6.30 ± 0.08	4.07 ± 0.06	<1.00	2.30 ± 0.02(moulds)	4.17 ± 0.09
18.	6.07 ± 0.11	5.30 ± 0.07	<1.00	<1.00	4.47 ± 0.10
19.	5.79 ± 0.11	3.91 ± 0.02	<1.00	<1.00	4.30 ± 0.11

TVC total viable counts; LAB lactic acid bacteria; SE standard error