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. 2020 Aug 19;9(2):8422. doi: 10.4081/ijfs.2020.8422

Table 3.

Average lactic bacteria microflora values (log CFU/g) of the fermented sausages during the production (± standard error).

Day CN CP GSe GSeB GSpB
0 3.40 ±0.08 2.85 ±0.06 4.92 ±0.12 5.05 ±0.11 5.05 ±0.11
7 5.92 ±0.02 5.64 ±0.13 6.68 ±0.02 6.72 ±0.04 6.74 ±0.04
30 8.44 ±0.05 8.43 ±0.17 8.44 ±0.04 8.40 ±0.26 8.43 ±0.12
60 9.03 ±0.23 7.41 ±0.37 8.79 ±0.41 8.69 ±0.48 8.92 ±0.13