. 2023 Feb 7;12(4):727. doi: 10.3390/foods12040727

Table 3.

Microbiological counts and chemico-physical features of the spontaneously fermented sausages at the end of ripening.

	Sample ROM	Sample BRE	Sample BAS
Lactic acid bacteria (log CFU/g)	7.79 ^b	9.09 ^a	2.54 ^c
Staphylococci (log CFU/g)	7.09 ^b	6.75 ^a	2.52 ^c
Enterococci (log CFU/g)	<1 ^b	4.23 ^a	<1 ^b
pH	6.01 ^b	6.19 ^a	5.86 ^b
a_w	0.853 ^b	0.908 ^a	0.831 ^c

Different lower-case letters represent statistically significant differences (p < 0.05) between samples according to Tukey test of the two-way ANOVA.