Table 1.

Formulations tested in the experiment.

Marinades	(1) Control	(2) Nitrite	(3) S. xylosus
Wine-based (50 wine:50 water) 1% fresh garlic 0.5% bay leaves	2% salt	2% salt 150 mg/kg nitrite	2% salt 20 mL cell suspension
Water-based (100 water) 1% fresh garlic 0.5% bay leaves	2% salt	2% salt 150 mg/kg nitrite	2% salt 20 mL cell suspension