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 |