Table 3.
Community dynamics of the microbiota of various naturally fermented, less conventional meat types and the resulting pH course after 0 and 7 days of fermentation, displayed as average of two biological replicates carried out for each meat type, and standard deviation (SD). The bacterial counts on MRS agar, MSA, and RAPID′Entero agar are expressed as log (cfu/g).
| Time (days) | Sample | pH | SD | MRS Agar Counts (log(cfu/g)) | SD | MSA Counts (log(cfu/g)) | SD | RAPID’Entero Agar Counts | SD |
|---|---|---|---|---|---|---|---|---|---|
| 0 | Hare | 5.94 | 0.15 | 5.28 | 0.59 | 3.26 | 0.33 | 5.55 | 0.80 |
| Wild duck | 5.84 | 0.12 | 7.56 | 0.75 | 3.78 | 0.37 | 7.67 | 1.43 | |
| Wild boar | 5.82 | 0.02 | 6.64 | 0.07 | 3.84 | 0.50 | 6.72 | 1.74 | |
| Beef | 5.67 | 0.06 | 4.28 | 0.08 | 3.97 | 0.04 | 4.08 | 0.01 | |
| Horse | 5.54 | 0.03 | 4.65 | 0.98 | 4.40 | 0.39 | 4.33 | 0.29 | |
| Wild deer | 5.51 | 0.03 | 5.59 | 0.35 | 3.86 | 0.37 | 4.03 | 0.13 | |
| 7 | Hare | 5.52 | 0.08 | 8.79 | 0.06 | 1.76 | 2.53 | 5.41 | 0.55 |
| Wild duck | 5.96 | 0.26 | 9.07 | 0.24 | 4.78 | 1.57 | 7.12 | 2.84 | |
| Wild boar | 5.95 | 0.75 | 8.68 | 0.12 | 5.66 | 0.04 | 6.36 | 3.21 | |
| Beef | 5.27 | 0.17 | 7.72 | 0.55 | 6.03 | 0.91 | 2.68 | 0.46 | |
| Horse | 5.05 | 0.04 | 8.20 | 0.10 | 4.89 | 0.06 | 3.01 | 0.02 | |
| Wild deer | 5.10 | 0.01 | 7.88 | 0.54 | 4.90 | 0.08 | 2.73 | 0.42 |