Table 1.
Microbial and physico-chemical-characteristics of the fermented sausages over 30 days of ripening.
| Selective media | Days | T0 | T6 | T30 |
|---|---|---|---|---|
| Batch E1 | pH | 5.80 ± 0.08 | 5.20 ± 0.06 | 5.55 ± 0.12 |
| Aw | 0.97 ± 0.01 | 0.95 ± 0.02 | 0.91 ± 0.01 | |
| MRS | Lactic acid bacteria | 6.45 ± 0.26 | 7.68 ± 0.31 | 8.72 ± 0.14 |
| Chapman | Staphylococci | 6.68 ± 0.15 | 7.71 ± 0.15 | 7.46 ± 0.26 |
| BHI + Tet | S. xylosus donor | 5.87 ± 0.21 | 7.11 ± 0.14 | 6.87 ± 0.15 |
| BHI + Rif + Fus | S. xylosus recipient | 6.08 ± 0.16 | 5.94 ± 0.12 | 5.29 ± 0.16 |
| BHI + Tet + Rif + Fus | Transconjugant | ND | ND | ND |
| Batch E2 | pH | 5.82 ± 0.05 | 5.25 ± 0.08 | 5.56 ± 0.16 |
| Aw | 0.97 ± 0.03 | 0.95 ± 0.02 | 0.92 ± 0.02 | |
| MRS | Lactic acid bacteria | 6.62 ± 0.10 | 7.69 ± 0.23 | 8.52 ± 0.15 |
| Chapman | Staphylococci | 8.32 ± 0.15 | 8.72 ± 0.16 | 8.03 ± 0.13 |
| BHI + Tet | S. xylosus donor | 7.92 ± 0.14 | 8.24 ± 0.15 | 7.60 ± 0.12 |
| BHI + Rif + Fus | S. xylosus recipient | 8.56 ± 0.16 | 8.33 ± 0.15 | 7.29 ± 0.12 |
| BHI + Tet + Rif + Fus | Transconjugant | ND | 3 colonies | 1 colony |
Enumeration expressed in log CFU/g.
Tet, tetracycline; Rif, rifampicin; Fus, fusidic acid; ND, not detected.