Table 3.
Total microorganism counts in spontaneously goat meat fermented sausages at different times (0, 3, and 15 days).
| Time Formulation/Microorganisms | 0 | 3 | 15 | |||
|---|---|---|---|---|---|---|
| A | B | A | B | A | B | |
| LAB a | 3.37 ± 0.37 A | 3.48 ± 0.37 A | 7.53 ± 0.37 B | 7.58 ± 0.37 B | 7.06 ± 0.37 B | 6.96 ± 0.37 B |
| GCC a | 2.08 ± 0.19 A | 2.09 ± 0.19 A | 6.26 ± 0.19 B | 6.09 ± 0.19 B | 6.09 ± 0.19 B | 5.88 ± 0.19 B |
| TMA a | 5.61 ± 0.12 A | 5.37 ± 0.12 A | 5.46 ± 0.12 A | 6.60 ± 0.12 B | 7.29 ± 0.12 C | 7.24 ± 0.09 C |
| Colif. 30 °C b | 4 A | <3 B | 15 C | <3 B | <3 B | <3 B |
| Colif. 45 °C b | <3 A | <3 A | <3 A | <3 A | <3 A | <3 A |
| S. aureus a | 3.00 ± 0.07 A | 5.30 ± 0.07 B | <2 A | <2 A | <2 A | <2 A |
| H & L a | 2.29 ± 0.26 A | 3.12 ± 0.26 B | 2.40 ± 0.26 AB | 4.17 ± 0.26 C | 2.47 ± 0.26 AB | 2.57 ± 0.26 AB |
| Salmonella/25 g a | Absence | Absence | Absence | Absence | Absence | Absence |
Test: Duncan α = 0.05. Mean values ± statistical error. Means with common letter are not significantly different (P ≤ 0.05); a: Log (CFU/g); b: NMP/g; LAB: Lactic Acid Bacteria; GCC: Gram-positive, coagulase-negative cocci; TMA: Total mesophilic aerobic bacteria. Colif. 30 °C: Coliforms at 30 °C. Colif. 45 °C: Coliforms at 45°; S. aureus: Staphylococcus aureus; H & L: Yeasts and molds.