. 2022 Feb 23;11(5):650. doi: 10.3390/foods11050650

Table 3.

Changes in physical, microbial, and quality characteristics of the control and reduced-salt dry sausages with and without inoculation of different yeast strains during a 12-day fermentation period.

	Fermentation Time (Day)	CT	CR	PK	TD	DH
Moisture content (%)	0	70.60 ± 2.25 ^Aa	69.63 ± 3.12 ^Aa	71.28 ± 3.72 ^Aa	70.65 ± 1.13 ^Aa	71.47 ± 0.52 ^Aa
	4	37.27 ± 1.24 ^Bc	40.79 ± 0.98 ^Ba	40.54 ± 0.37 ^Bab	42.27 ± 0.54 ^Ba	38.58 ± 0.60 ^Bbc
	8	22.89 ± 0.28 ^Cc	25.81 ± 0.16 ^Cb	25.77 ± 0.70 ^Cb	25.63 ± 0.25 ^Cb	27.46 ± 0.19 ^Ca
	12	18.35 ± 0.04 ^Dc	19.36 ± 0.32 ^Db	19.79 ± 0.27 ^Db	19.85 ± 0.19 ^Db	21.56 ± 0.44 ^Da
pH	0	6.10 ± 0.03 ^Aa	6.09 ± 0.04 ^Aa	6.08 ± 0.03 ^Aa	6.09 ± 0.03 ^Aa	6.09 ± 0.04 ^Aa
	4	5.69 ± 0.02 ^Ba	5.55 ± 0.02 ^Bb	5.56 ± 0.03 ^Bb	5.28 ± 0.04 ^Bc	5.56 ± 0.02 ^Bb
	8	5.59 ± 0.01 ^Ca	5.40 ± 0.02 ^Cb	5.16 ± 0.02 ^Cd	5.07 ± 0.02 ^Ce	5.31 ± 0.01 ^Cc
	12	5.65 ± 0.04 ^BCa	5.45 ± 0.02 ^Cb	5.20 ± 0.01 ^Cd	5.12 ± 0.02 ^Ce	5.34 ± 0.01 ^Cc
Yeast count (log CFU/g)	0	4.80 ± 0.02 ^Db	4.80 ± 0.01 ^Cb	6.12 ± 0.04 ^Ca	6.08 ± 0.04 ^Da	6.07 ± 0.04 ^Da
	4	5.35 ± 0.03 ^Ce	6.04 ± 0.03 ^Bd	7.42 ± 0.05 ^Bc	7.75 ± 0.02 ^Aa	7.52 ± 0.04 ^Ab
	8	5.68 ± 0.03 ^Ad	6.30 ± 0.06 ^Ac	7.56 ± 0.03 ^Aa	7.39 ± 0.03 ^Bb	7.36 ± 0.03 ^Bb
	12	5.54 ± 0.02 ^Bc	6.23 ± 0.02 ^Ab	7.28 ± 0.04 ^Ba	7.22 ± 0.01 ^Ca	7.21 ± 0.03 ^Ca
LAB count (log CFU/g)	0	5.14 ± 0.02 ^Ca	5.14 ± 0.01 ^Da	5.15 ± 0.01 ^Da	5.14 ± 0.01 ^Ca	5.15 ± 0.01 ^Da
	4	6.86 ± 0.01 ^Bd	6.93 ± 0.01 ^Cc	7.25 ± 0.02 ^Cb	7.42 ± 0.02 ^Aa	7.24 ± 0.02 ^Cb
	8	7.09 ± 0.06 ^Ae	7.45 ± 0.03 ^Ac	7.81 ± 0.02 ^Aa	7.35 ± 0.03 ^Ad	7.65 ± 0.02 ^Ab
	12	7.04 ± 0.04 ^Ad	7.33 ± 0.03 ^Bb	7.56 ± 0.03 ^Ba	7.20 ± 0.05 ^Bc	7.56 ± 0.02 ^Ba
Shear force (N)	0	3.03 ± 0.18 ^Da	2.83 ± 0.28 ^Da	2.82 ± 0.12 ^Da	2.75 ± 0.41 ^Da	3.33 ± 0.15 ^Da
	4	7.62 ± 0.30 ^Ca	7.62 ± 0.18 ^Ca	7.60 ± 0.16 ^Ca	7.55 ± 0.13 ^Ca	7.54 ± 0.42 ^Ca
	8	19.56 ± 0.34 ^Ba	16.61 ± 0.21 ^Bb	14.54 ± 0.17 ^Be	15.90 ± 0.14 ^Bc	15.17 ± 0.13 ^Bd
	12	26.05 ± 0.79 ^Aa	20.57 ± 0.26 ^Ab	16.56 ± 0.34 ^Ad	18.58 ± 0.21 ^Ac	16.59 ± 0.18 ^Ad
L*-value	0	44.54 ± 0.78 ^Aa	44.17 ± 0.39 ^Aa	44.53 ± 0.18 ^Aa	44.16 ± 0.27 ^Aa	44.40 ± 0.69 ^Aa
	4	40.52 ± 0.20 ^Ba	40.46 ± 0.54 ^Ba	40.21 ± 0.27 ^Ba	40.39 ± 0.28 ^Ba	40.61 ± 0.27 ^Ba
	8	38.34 ± 0.12 ^Cc	38.52 ± 0.25 ^Cc	38.72 ± 0.38 ^Cbc	39.60 ± 0.43 ^Ca	39.47 ± 0.26 ^Cab
	12	38.13 ± 0.09 ^Cb	38.39 ± 0.09 ^Cb	38.21 ± 0.23 ^Cb	38.14 ± 0.13 ^Db	39.12 ± 0.22 ^Ca
a*-value	0	11.48 ± 0.33 ^Da	11.63 ± 0.48 ^Ca	11.60 ± 0.09 ^Da	11.67 ± 0.07 ^Da	11.56 ± 0.35 ^Ca
	4	13.23 ± 0.19 ^Ca	13.42 ± 0.18 ^Ba	13.42 ± 0.17 ^Ca	13.34 ± 0.37 ^Ca	13.33 ± 0.22 ^Ba
	8	14.20 ± 0.05 ^Bb	14.15 ± 0.20 ^Bb	14.82 ± 0.21 ^Ba	14.28 ± 0.27 ^Bb	14.23 ± 0.19 ^Ab
	12	14.89 ± 0.14 ^Aab	15.00 ± 0.18 ^Aab	15.41 ± 0.02 ^Aa	15.01 ± 0.29 ^Aab	14.82 ± 0.24 ^Ab
b*-value	0	15.37 ± 0.17 ^Ca	15.33 ± 0.12 ^Ca	15.31 ± 0.21 ^Ca	15.39 ± 0.13 ^Ca	15.34 ± 0.11 ^Ca
	4	17.46 ± 0.51 ^Ba	17.38 ± 0.34 ^Ba	17.22 ± 0.23 ^Ba	17.36 ± 0.39 ^Ba	17.42 ± 0.28 ^Ba
	8	17.62 ± 0.10 ^Aa	17.78 ± 0.14 ^Ba	17.53 ± 0.23 ^Ba	17.48 ± 0.18 ^Ba	17.75 ± 0.16 ^Ba
	12	18.32 ± 0.14 ^Aa	18.39 ± 0.14 ^Aa	18.37 ± 0.17 ^Aa	18.44 ± 0.17 ^Aa	18.46 ± 0.29 ^Aa

Different uppercase letters (A–D) within a column for the same indicator indicate significant differences among the different fermentation days (p < 0.05). Different lowercase letters (a–e) within a row for the same fermentation time indicate significant differences among the different treatments (p < 0.05). CT: 2.50% NaCl; CR: 1.75% NaCl; PK: 1.75% NaCl + P. kudriavzevii; TD: 1.75% NaCl + T. delbrueckii; DH: 1.75% NaCl + D. hansenii.