Table 7. The effects of GSF on the counts of viable aerobic mesophilic bacteria (AMB; Log CFU/g) and lactic acid bacteria (LAB; Log CFU/g) during ripening and storage periods*

GSF (%)	Ripening			Storage

	0 d	7 d	14 d	20 d	40 d	80 d
AMB
0.00	5.94±0.039 ^E	8.95±0.040 ^A	8.98±0.008 ^AB	8.90±0.007 ^a,B	8.78±0.011 ^a,C	8.55±0.025 ^a,D
0.75	5.89±0.011 ^E	8.92±0.011 ^A	8.96±0.023 ^AB	8.89±0.010 ^a,B	8.75±0.001 ^a,C	8.49±0.050 ^a,D
1.50	5.93±0.051 ^D	8.94±0.066 ^A	8.93±0.017 ^B	8.85±0.013 ^b,A	8.75±0.009 ^ab,B	8.47±0.002 ^a,C
3.00	5.90±0.014 ^D	8.93±0.007 ^A	8.92±0.029 ^B	8.85±0.006 ^b,AB	8.72±0.022 ^{b, B}	8.23±0.132 ^b,C
LAB
0.00	5.53±0.134 ^D	9.05±0.127 ^A	8.85±0.028 ^B	8.81±0.007 ^BC	8.76±0.021 ^a,BC	8.61±0.028 ^a,C
0.75	5.30±0.078 ^D	8.91±0.071 ^A	8.81±0.021 ^AB	8.79±0.035 ^B	8.75±0.028 ^a,B	8.55±0.021 ^a,C
1.50	5.21±0.120 ^D	8.90±0.021 ^A	8.80±0.028 ^AB	8.72±0.064 ^AB	8.67±0.050 ^b,B	8.47±0.092 ^ab,C
3.00	5.30±0.226 ^C	8.88±0.007 ^A	8.78±0.071 ^A	8.72±0.000 ^A	8.62±0.001 ^b,A	8.32±0.057 ^b,B