TABLE 3.
Bacterial enumeration and OTU richness in spoiled sausages
| Batch name (packaging_salta) | Total viable population of cultivable microorganisms (CFU g−1 of meat) atb: |
No. of OTUs | |
|---|---|---|---|
| T0 | Ta | ||
| MAP_15 | 4.23 ± 0.51 | 8.55 ± 0.41 | 14 ± 3 |
| MAP_20 | 4.09 ± 0.38 | 8.65 ± 0.36 | 18 ± 5 |
| VPA_15 | 4.23 ± 0.51 | 8.57 ± 0.38 | 22 ± 7 |
| VPA_20 | 4.09 ± 0.38 | 8.55 ± 0.34 | 23 ± 8 |
a
MAP, modified atmosphere packaging; VPA, vacuum packaging. For salt concentrations: 15, 1.5% NaCl; 20, 2.0% NaCl.
b
Bacterial enumeration on tryptone soya agar plates (see Materials and Methods). The results on MRS agar (incubated at 30°C and 15°C) were not different, so they are not presented.