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Table 7 Effect of isoflavone on the change in microbial counts in dry-cured pork sausage during the ripening period (log CFU/g)

From: Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage

Composition Storage (days) Treatment SEM P-value
CON SUL ISO Treatment Storage
Total aerobes 0 5.8NS B 5.8B 5.8B 0.044 ** ***
15 7.3a A 7.2ab A 7.1b A 0.027 *
30 4.6NS C 4.7C 4.3C 0.179 0.33
45 4.7a C 4.7a C 4.3b C 0.179 0.97
Lactic acid bacteria 0 5.6NS B 5.3B 5.4B 0.018 ** ***
15 5.8b A 5.9b A 6.0a A 0.104 **
30 4.7NS C 5.1C 4.6C 0.184 0.13
45 4.5NS C 4.5C 4.5C 0.097 0.75
E. coli 0157:H7 0 - - -    
15 - - -    
30 - - -    
45 - - -    
Staphylococcus aureus 0 - - -    
15 - - -    
30 - - -    
45 - - -    
Salmonella spp. 0 - - -    
15 - - -    
30 - - -    
45 - - -    
  1. 1) CON, Dry-cured sausage processed with 100% commercial diet fed pork; SUL, Dry-cured sausage processed with 0.3% sulfur fed pork; ISO, 0.25% isoflavone + dry-cured sausage processed with 0.3% sulfur fed pork. 2)NS; Not significant; a-c means within a row with different letters are significantly different, P < 0.05; A-D means within a column with different letters are significantly different, P < 0.05. *All values are mean ± standard deviation (n = 3).
  2. a,b means with different superscripts in the same row are significantly different (p < 0.05).
  3. Significance level of treatment is given by ***(P <0.001); **(P<0.01); *(P<0.05). *All values are mean ± standard deviation (n = 3).