Figure 2.
Total viable count of mesophilic microorganisms in examined products and control sample during storage at temperature 4 ± 1 °C. ab statistic differences (p < 0.05) in bacteria count between products with dry and oleoresin spices. AB statistic differences (p < 0.05) in bacteria count between products with spices and control sample. K—sample control, O—oregano, P—black pepper, T—thyme, OO—oleoresin oregano, OP—oleoresin black pepper, OT—oleoresin thyme, TVC—Total Viable Count.