. 2019 Dec;57(4):481–489. doi: 10.17113/ftb.57.04.19.6250

Table 2. Effect of taxifolin and commercial starter cultures on lactic acid bacteria, mesophilic bacteria, yeast and mould counts in cold-smoked pork sausages during storage.

Microbiological profile	Sample	t(storage)/day
		1	33	52	147
		N/(log CFU/g)
Lactic acid bacteria	CR-1	(7.2±0.5)^b	(6.0±0.2)^ab	(6.3±0.4)^a	(4.7±0.3)^a
	CR-2	(7.0±0.3)^b	(6.3±0.3)^ab	(6.4±0.3)^a	(4.4±0.4)^a
	CR-3	(7.0±0.4)^ab	(6.6±0.5)^b	(6.7±0.4)^a	(5.8±0.4)^a
	CR-4	(7.3±0.4)^b	(5.2±0.4)^ab	(6.3±0.3)^a	(4.3±0.3)^a
	CR-5	(7.1±0.5)^b	(6.4±0.3)^ab	(6.9±0.4)^a	(5.0±0.4)^a
	CR-6	(6.3±0.3)^a	(7.0±0.3)^b	(6.9±0.2)^a	(6.2±0.3)^a
	CR-7	(6.2±0.4)^a	(6.1±0.3)^ab	(3.7±0.3)^b	(3.0±0.2)^b
	CR-8	(6.5±0.4)^a	(5.7±0.3)^a	(3.9±0.3)^b	(3.3±0.3)^b
Total count of yeasts and moulds	CR-1	(3.0±0.1)^a	(3.1±0.2)^ab	(3.2±0.3)^b	(3.3±0.5)^b
	CR-2	(2.0±0.2)^b	(2.7±0.2)^a	(3.5±0.2)^ab	(4.0±0.3)^ab
	CR-3	(2.6±0.2)^ab	(2.9±0.3)^a	(3.3±0.3)^ab	(4.0±0.3)^ab
	CR-4	(3.3±0.1)^a	(3.2±0.2)^ab	(3.2±0.3)^b	(3.2±0.4)^b
	CR-5	(2.2±0.3)^b	(2.7±0.3)^a	(3.8±0.2)^ab	(4.2±0.4)^a
	CR-6	(2.9±0.2)^ab	(3.7±0.3)^ab	(3.9±0.2)^ab	(4.1±0.3)^ab
	CR-7	(3.0±0.2)^ab	(3.9±0.2)^b	(3.9±0.3)^a	(4.0±0.3)^a
	CR-8	(3.9±0.3)^a	(4.1±0.2)^b	(4.3±0.4)^a	(4.4±0.4)^a
Total count of mesophilic bacteria	CR-1	(7.4±0.3)^a	(6.9±0.3)^ab	(6.3±0.3)^a	(4.7±0.3^a
	CR-2	(7.5±0.3)^a	(7.0±0.5)^ab	(6.5±0.2)^a	(4.5±0.4)^a
	CR-3	(8.2±0.4)^a	(7.6±0.2)^b	(6.4±0.3)^a	(5.8±0.3)^b
	CR-4	(7.4±0.5)^a	(6.9±0.4)^a	(4.8±0.4)^b	(4.0±0.2)^a
	CR-5	(7.5±0.4)^a	(7.7±0.3)^b	(6.8±0.2)^a	(6.0±0.4)^b
	CR-6	(8.1±0.3)^a	(8.0±0.3)^b	(7.0±0.4)^a	(6.1±0.3)^b
	CR-7	(8.2±0.3)^a	(6.9±0.4)^ab	(6.2±0.3)^a	(3.0±0.1)^a
	CR-8	(7.0±0.2)^a	(6.2±0.3)^a	(6.4±0.4)^a	(3.3±0.2)^a

Results are expressed as mean value±standard deviation. Different letters in superscript indicate significant differences between the samples in the same row. Sample abbreviations are given in Table 1