Table 3.
The relative amount (% of selected bacteria compared to the total bacterial load) of Psychrobacter and Lactobacillus in samples collected early (days 0–7) and late (days 63–91).
| Producers | Psychrobacter | Lactobacillus | ||||
|---|---|---|---|---|---|---|
| 0–7 d | 63–91 d | p-Value | 0–7 d | 63–91 d | p-Value | |
| 1 | 30.7 ± 20.6 | 50.5 ± 31.5 | 0.2 | 5.4 ± 2.9 | 5.7 ± 8.6 | 0.9 |
| 2 | 27.1 ± 18.3 | 0.5 ± 0.9 | 0.02 | 0.1 ± 0.2 | 80.5 ± 9.10 | <0.00001 a |
| 3 | 2.7 ± 5.3 | 7. 6 ± 6.8 | 0.1 | 16.5 ± 11.1 | 38.3 ± 24.3 | 0.04 a |
| 4 | 5.9 ± 3.2 | 1.2 ± 1.0 | 0.02 | 12.4 ± 7.5 | 79.6 ± 11.2 | <0.000001 a |
| 5 | 9.2 ± 18.5 | 25.8 ± 20.7 | 0.2 | 18.7 ± 11.1 | 23.4 ± 34.7 | 0.8 |
| 6 | 25.5 ± 16.8 | 41.6 ± 14.2 | 0.09 | 10.6 ± 13.6 | 7.7 ± 9.1 | 0.7 |
| 1 b | ND | 10.0 ± 4.1 | 0.05 | ND | 72.1 ± 17.2 | <0.00001 a,c |
ND, not determined; a Producers with significant increase of Lactobacillus from the early samples (0–7 d) to the late samples (63–91 d). b Additional batch by Producer 1 with lower salt concentration and higher temperature; c p-value calculated for the difference between the late samples of the traditional production from Producer 1 and this Producer’s additional production where a lower salinity and a higher ripening temperature were applied.