Table 3. Effect of different starter cultures on total plat count (TPC) and lactic acid bacteria (LAB) counts of dry fermented sausages during fermentation and ripening time
Attributes | Days | Treatments1) | SEM |
COS | PE1 | PE2 |
TPC | 1 day of fermentation | 8.15aA | 7.40bB | 7.97aA | 0.27 |
7 days of fermentation | 7.61bB | 8.39aA | 7.42bB | 0.40 |
7 days of ripening | 7.25BC | 7.33B | 7.76A | 0.28 |
14 days of ripening | 6.84aC | 6.50aC | 6.05bC | 0.28 |
SEM | 0.33 | 0.39 | 0.18 | |
LAB | 1 day of fermentation | 6.83B | 7.09C | 7.23B | 0.24 |
7 days of fermentation | 7.51bA | 8.72aA | 7.65bAB | 0.59 |
7 days of ripening | 6.42bC | 7.81aB | 7.96aA | 0.10 |
14 days of ripening | 6.71aBC | 6.47bD | 5.92cC | 0.12 |
SEM | 0.22 | 0.34 | 0.40 | |
Treatments are different strain of Pediococcus spp. used in the present study: COS, commercial starter culture; PE1, P. acidiliactici; PE2, P. pentosaceus, Starterkulturen Almi Rohschinken, used as control (n=3).
Means in a row with different superscripts are significantly different (p<0.05).
Means in a column with different superscripts are significantly different (p<0.05).
TPC, total plate count; LAB, lactic acid bacteria.