Table 1. pH and lactic acid bacteria evolution in fermented sausages during ripening.
| Treatment | pH | Lactic Acid Bacteria (log CFU/g) | |||||||
|---|---|---|---|---|---|---|---|---|---|
| 0 d | 4 d | 12 d | 20 d | 0 d | 4 d | 12 d | 20 d | ||
| C (25°C) | 6.04 ± 0.01aA* | 5.38 ± 0.01bA | 5.27 ± 0.01dA | 5.33 ± 0.02cA | 3.44 ± 0.01dC | 7.43 ± 0.11cC | 8.65 ± 0.02aE | 7.94 ± 0.11bA | |
| LP | 20°C | 6.03 ± 0.01aA | 5.04 ± 0.01bB | 4.89 ± 0.01cB | 4.70 ± 0.01dD | 5.51 ± 0.01dB | 8.89 ± 0.08bB | 9.68 ± 0.07aC | 7.82 ± 0.01cA |
| 25°C | 6.03 ± 0.01aA | 4.73 ± 0.01cC | 4.82 ± 0.01bC | 4.83 ± 0.02bC | 5.51 ± 0.00dB | 9.72 ± 0.10aA | 8.60 ± 0.04bE | 7.94 ± 0.05cA | |
| 30°C | 6.03 ± 0.00aA | 4.68 ± 0.01bD | 4.58 ± 0.01dE | 4.90 ± 0.01cB | 5.51 ± 0.01dB | 9.72 ± 0.01bA | 10.41 ± 0.13aA | 7.72 ± 0.07cA | |
| CSC (25°C) | 6.04 ± 0.01aA | 4.75 ± 0.01cC | 4.79 ± 0.01bD | 4.63 ± 0.01dE | 6.50 ± 0.08cA | 8.68 ± 0.04aB | 8.77 ± 0.01aD | 7.76 ± 0.05bA | |
| LP + CSC (25°C) | 6.08 ± 0.03aA | 4.32 ± 0.04cE | 4.40 ± 0.01bF | 4.41 ± 0.01bF | 5.51 ± 0.01dB | 8.82 ± 0.03bB | 10.16 ± 0.02aB | 7.92 ± 0.01cA | |
*: Mean ± standard error.
Means with different letters (a-c) within each parameter in the same row are significantly different (p<0.05).
Means with different letters (A-E) within a column are significantly different (p<0.05).
C: Control (without microbial starter culture) fermented at 25°C.
LP: Inoculated with L. plantarum and fermented at 20, 25, and 30°C.
CSC: Inoculated with commercial starter culture fermented at 25°C.
LP + CSC: Inoculated with a mixture of L. plantarum and commercial starter culture fermented at 25°C.