. 2020 Jul 17;58(2):562–570. doi: 10.1007/s13197-020-04568-2

Table 1.

Percentage of EPS formed (mean value) in raw fermented sausages that have been either inoculated with the non-EPS-forming strain L. sakei 1.2037 (~ 10⁷ CFU/g and ~ 10⁹ CFU/g), or with the HePS-forming strain L. plantarum 1.1478 (~ 10⁷ CFU/g and ~ 10⁹ CFU/g)

Storage time (days)	L. sakei 1.2037 ~ 10⁷ CFU/g	L. sakei 1.2037 ~ 10⁹ CFU/g	L. plantarum 1.1478 ~ 10⁷ CFU/g	L. plantarum 1.1478 ~ 10⁹ CFU/g
	EPS [%]	EPS [%]	EPS [%]	EPS [%]
A
0	1.67 ± 1.71^a	11.28 ± 6.34^b	11.17 ± 2.96^b	4.01 ± 2.01^a
1	13.97 ± 10.47^a	10.25 ± 4.90^a	50.70 ± 16.55^b	47.14 ± 13.75^b
2	5.45 ± 2.68^a	15.33 ± 12.92^a	33.88 ± 7.81^b	55.06 ± 19.16^c
3	18.93 ± 9.11^a	18.91 ± 7.51^a	49.49 ± 18.36^b	48.74 ± 20.66^b
9	5.45 ± 3.87^a	5.78 ± 3.93^a	19.76 ± 10.42^b	18.85 ± 9.55^b
12	5.94 ± 3.94^a	8.20 ± 4.39^a	24.03 ± 11.49^b	30.68 ± 10.40^b
14	4.58 ± 1.22^a	9.32 ± 3.27^a	23.49 ± 12.60^b	27.74 ± 11.15^b
17	5.93 ± 2.33^a	4.34 ± 1,69^a	24.93 ± 9.58^b	28.06 ± 18.97^b
B
0	13.68 ± 4.95^a	11.64 ± 4.88^a	13.68 ± 6.30^a	13.52 ± 7.69^a
1	5.01 ± 3.24^a	11.50 ± 6.28^a	30.68 ± 5.55^b	32.24 ± 16.79^b
2	15.16 ± 5.14^a	7.73 ± 4.15^a	32.48 ± 14.01^b	39.92 ± 13.05^b
3	8.26 ± 5.93^a	16.27 ± 9.58^a	37.17 ± 7.68^b	40.24 ± 4.14^b
9	8.46 ± 8.43^a	12.16 ± 7.69^a	42.09 ± 13.33^c	29.82 ± 8.80^b
12	3.75 ± 2.97^a	6.10 ± 4.06^a	30.16 ± 16.56^b	35.14 ± 16.27^b
14	16.56 ± 4.68^a	10.54 ± 5.44^a	28.61 ± 12.60^b	34.87 ± 10.61^b
17	4.81 ± 1.87^a	7.30 ± 2.46^a	22.52 ± 10.44^b	23.88 ± 13.44^b

Values with different letters show significant differences (p < 0.05) in between the line

A: First experiment; B: Repetition