Table 2. Microbiological properties of rabbit meat bekasam during fermentation
| Fermentation days | Total viable counts (CFU/g) | Total LAB counts (CFU/g) | Total yeast counts (CFU/g) | Total mould counts (CFU/g) | Total coliform counts (CFU/g) |
| 1 | 2.75×106 | 3.82×106 | 9.89×106 | 4.86×103 | 2.3×10 |
| 2 | 6.20×107 | 4.64×106 | 3.54×106 | 4.48×103 | 1.5×10 |
| 3 | 6.54×107 | 4.68×107 | 4.21×107 | 7.20×102 | - |
| 4 | 4.77×108 | 5.72×107 | 5.51×107 | 5.47×102 | - |
| 5 | 6.80×108 | 5.85×107 | 3.82×108 | 8.48×102 | - |
| 6 | 6.86×107 | 2.75×108 | 4.62×108 | 6.20×101 | - |
| 7 | 4.45×107 | 4.67×108 | 3.42×108 | 4.34×101 | - |
LAB, lactic acid bacteria.