Total viable count (TVC) and lactic acid bacteria (LAB) of dry fermented sausage inoculated with different strains of
Parameter | Day | Treatment | SEM | ||||
---|---|---|---|---|---|---|---|
C | S1 | S2 | S3 | S4 | |||
TVC | 7 | 7.56abA | 7.18bA | 8.34aA | 8.27aA | 7.86abA | 0.48 |
14 | 7.69aA | 6.27cB | 7.52abB | 7.62abA | 7.25bB | 0.23 | |
21 | 5.90dB | 6.30cA | 7.28aB | 6.74bB | 7.44aAB | 0.13 | |
SEM | 0.40 | 0.39 | 0.20 | 0.38 | 0.27 | ||
LAB | 7 | 8.30aA | 7.85abA | 8.12abA | 7.76abA | 7.47bA | 0.41 |
14 | 7.78aB | 6.32bB | 7.11aB | 6.24bB | 5.99bB | 0.38 | |
21 | 6.18cC | 6.48bB | 7.25aB | 6.21cB | 7.17aA | 0.05 | |
SEM | 0.23 | 0.49 | 0.25 | 0.36 | 0.18 |
Treatments are different strain of
Different letters (a–d) within a row are significantly different at