. 2018 Feb 28;38(1):189–202. doi: 10.5851/kosfa.2018.38.1.189

Table 2. Technological quality traits and evolution of aerobic plate count in fermented sausage samples during ripening time.

Treatment		Technological quality traits				Aerobic Plate Count (log CFU/g)

		Weight Loss (%)	Aw	TBARS	TVBN	0 d	4 d	12 d	20 d
C (25°C)		48.77 ± 0.55^ab*	0.85 ± 0.00^a	0.28 ± 0.02^f	0.61 ± 0.02^b	3.89 ± 0.08^cB	8.26 ± 0.01^aA	7.76 ± 0.04^bA	7.91 ± 0.03^bA
LP	20°C	49.07 ± 0.27^ab	0.82 ± 0.01^b	1.62 ± 0.01^c	0.49 ± 0.01^c	5.41 ± 0.10^cA	6.87 ± 0.02^aB	6.84 ± 0.02^aB	5.86 ± 0.02^bD
	25°C	48.31 ± 0.19^b	0.83 ± 0.01^ab	1.00 ± 0.07^d	0.53 ± 0.01^bc	5.41 ± 0.13^cA	7.15 ± 0.02^aB	6.15 ± 0.15^bD	5.94 ± 0.02^bD
	30°C	49.34 ± 0.38^ab	0.83 ± 0.00^ab	0.53 ± 0.00^e	0.59 ± 0.01^b	5.41 ± 0.01^bA	6.15 ± 0.01^aC	6.52 ± 0.01^aC	5.15 ± 0.15^bE
CSC (25°C)		49.11 ± 0.31^ab	0.84 ± 0.00^ab	1.85 ± 0.01^b	0.71 ± 0.03^a	5.19 ± 0.03^bA	5.45 ± 0.15^bD	7.59 ± 0.01^aA	7.75 ± 0.03^aB
LP + CSC (25°C)		49.97 ± 0.46^a	0.84 ± 0.00^ab	2.39 ± 0.04^a	0.71 ± 0.02^a	5.13 ± 0.02^bA	5.30 ± 0.04^bD	6.86 ± 0.03^aB	7.06 ± 0.02^aC

*: Mean ± standard error.

Means with different letters (a-c) within each parameter in the same column are significantly different (p<0.05).

Means with different letters (A-D) within a row 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.