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. 2019 Mar;57(1):97–104. doi: 10.17113/ftb.57.01.19.5983

Table 3. Melting temperature (T_m) of samples and positive controls.

	Lactobacillus sakei			Lactobacillus curvatus
Sample	T_m/°C		Sample	T_m/°C
	LightCycler 96	CFX96		LightCycler 96			CFX96
Starter culture
Control strain	(79.79±0.08)^a	(78.6±0.0)^a	Control strain	(80.46±0.03)^a			(79.2±0.0)^a
A-1	(79.79±0.02)^a	(78.6±0.0)^a	A-9	(80.49±0.01)^a			(79.2±0.0)^a
A-2	(79.66±0.09)^a	(78.6±0.0)^a	A-10	(80.51±0.07)^a			(79.0±0.0)^a
A-3	(79.68±0.05)^a	(78.6±0.0)^a
A-4	(79.70±0.08)^a	(78.6±0.0)^a
A-5	(79.68±0.02)^a	(78. 7±0.1)^a
A-6	(79.65±0.03)^a	(78.5±0.1)^a
A-7	(79.68±0.04)^a	(78.6±0.0)^a
A-8	(79.68±0.05)^a	(78.7±0.1)^a
Total	(79.70±0.07)^b	(78.61±0.07)^b	Total	(80.48±0.04)^c			(79.1±0.1)^c
Fermented sausage
Control strain	(80.8±0.1)^a	(79.8±0.0)^a	Control strain	(81.3±0.1)^a			(80.4±0.0)^a
B-1	(80.69±0.04)^a	(79.9±0.1)^a	B-10	(81.20±0.08)^a			(80.5±0.1)^a
B-2	(80.66±0.03)^a	(79.8±0.0)^a	B-11	(81.30±0.04)^a			(80.6±0.0)^a
B-3	(80.72±0.07)^a	(79.8±0.0)^a	B-12	(81.30±0.04)^a			(80.6±0.0)^a
B-4	(80.7±0.1)^a	(79.9±0.1)^a
B-5	(80.75±0.05)^a	(79.7±0.1)^a
B-6	(80.59±0.08)^a	(79.9±0.1)^a
B-7	(80.61±0.05)^a	(79.8±0.0)^a
B-8	(80.55±0.09)^a	(80.0±0.0)^a
B-9	(80.7±0.2)^a	(79.9±0.1)^a
Total	(80.7±0.1)^d	(79.8±0.1)^d	Total	(81.3±0.1)^e			(80.5±0.1)^e

Data represent the mean value±standard de nviation (^aN=3, ^bN=27, ^cN=9, ^dN=30 and ^eN=12)