. 2020 Dec 7;9(12):1813. doi: 10.3390/foods9121813

Table 3.

Evolution of the plate counts (log CFU/g) of total aerobic mesophilic bacteria (SPCA), staphylococci (MSA), lactic acid bacteria (MRS) and Enterobacteriaceae (VRBGA) along the manufacturing process of Galician chorizo made without and with starter cultures (means of three replicates in each sausage group).

Days of Ripening	0			2			5			9			14			21			30			SEM
Days of Ripening	CNT	EQU	SAP	CNT	EQU	SAP	CNT	EQU	SAP	CNT	EQU	SAP	CNT	EQU	SAP	CNT	EQU	SAP	CNT	EQU	SAP	SEM
Total aerobic mesophilic bacteria	5.48 ^a,1	6.54 ^a,2	6.57 ^a,2	5.93 ^b,1	6.75 ^b,2	7.24 ^b,3	6.89 ^c,1	7.93 ^c,2	7.88 ^c,2	8.37 ^d,1	8.78 ^d,2	8.99 ^d,3	8.62 ^e,1	8.97 ^e,2	9.08 ^e,2	8.78 ^f,1	9.06 ^f,2	9.19 ^f,2	9.00 ^g,1	9.12 ^g,2	9.19 ^f,2	0.16
Staphylococci	4.82 ^a,1	6.26 ^a,2	6.42 ^a,2	4.71 ^b,1	6.31 ^a,2	6.75 ^b,3	5.86 ^c,1	6.90 ^b,2	6.59 ^a,b,3	6.40 ^d,1	7.63 ^c,2	7.53 ^c,2	6.33 ^e,1	8.05 ^d,2	7.81 ^d,3	6.24 ^f,1	8.13 ^d,2	7.95 ^d,2	6.29 ^g,1	8.08 ^d,2	7.89 ^d,2	0.15
Lactic acid bacteria	4.12 ^a,1	5.47 ^a,2	5.30 ^a,3	4.96 ^b,1	6.15 ^b,2	5.80 ^b,3	5.42 ^c,1	6.36 ^c,2	7.12 ^c,3	7.35 ^d,1	7.68 ^d,2	7.86 ^d,3	8.40 ^e,1	8.98 ^e,2	9.00 ^e,2	8.37 ^f,1	9.01 ^f,2	9.15 ^f,3	8.60 ^g,1	9.14 ^g,2	9.23 ^f,2	0.14
Enterobacteriaceae	2.98 ^a,1	2.97 ^a,1	3.09 ^a,2	3.56 ^b,1	3.02 ^a,2	3.28 ^b,3	4.77 ^c,1	4.91 ^b,2	4.84 ^c,1,2	5.42 ^d,1	5.69 ^c,2	5.36 ^d,1	5.78 ^e,1	5.47 ^d,2	5.52 ^e,2	5.00 ^f,1	4.47 ^e,2	4.62 ^f,3	3.93 ^g,1	3.59 ^f,2	3.37 ^b,3	0.15

CNT: Non-inoculated control batches; EQU: Batches inoculated with L. sakei + S. equorum; SAP: Batches inoculated with L. sakei + S. saprophyticus. ^a–g Means in the same row and sausage group (CNT, EQU or SAP) not followed by a common letter differ significantly (p < 0.05) (differences associated to the ripening time). ^1–3 Means in the same row and ripening time not followed by a common number differ significantly (p < 0.05) (differences associated to the use of starter cultures). SEM: standard error of the mean.