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

Table 3.

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 combined with BLIS produced by Pediococcus pentosaceus ATCC 43200 (NB) by the dipping and spraying methods. Samples were vacuum-packaged and stored at 4 °C for a shelf life of up to 7 days

Shelf life (days)	Control	Dipping NB	Spraying NB
0	5.93 ± 0.13^a	4.84 ± 0.11^b	4.31 ± 0.14^c
2	6.19 ± 0.13^a	4.78 ± 0.08^b	4.06 ± 0.11^c
5	6.22 ± 0.16^a	4.80 ± 0.09^b	4.03 ± 0.15^c
7	5.93 ± 0.14^a	4.70 ± 0.07^b	4.08 ± 0.10^c

Values are the means of triplicates. Different letters in the same line mean statistically significant difference by the Tukey’s test (p < 0.05)