. 2019 Apr 23;50(2):523–526. doi: 10.1007/s42770-019-00080-8

Table 2.

Growth of Lactobacillus sakei ATCC 15521, expressed in logarithm with base 10 of colony forming units per gram (logCFU/g), on artificially contaminated pork meat after application of Nisaplin according to the spraying method. Samples were vacuum-packaged and stored at 4 °C for a shelf life of up to 7 days

Shelf life (days)	Control	Nisaplin
0	4.72 ± 0.08^a	AG^b
2	4.82 ± 0.09^a	AG^b
5	4.67 ± 0.07^a	AG^b
7	4.72 ± 0.05^a	AG^b

AG, absence of Lactobacillus sakei ATCC 15521 growth. Values are the means of triplicates. Different letters in the same line mean statistically significant difference by the Tukey’s test (p < 0.05)