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

Total aerobes

0

5.8^{NS B}

5.8^B

5.8^B

0.044

**

***

15

7.3^{a A}

7.2^{ab A}

7.1^{b A}

0.027

*

30

4.6^{NS C}

4.7^C

4.3^C

0.179

0.33

45

4.7^{a C}

4.7^{a C}

4.3^{b C}

0.179

0.97

Lactic acid bacteria

0

5.6^{NS B}

5.3^B

5.4^B

0.018

**

***

15

5.8^{b A}

5.9^{b A}

6.0^{a A}

0.104

**

30

4.7^{NS C}

5.1^C

4.6^C

0.184

0.13

45

4.5^{NS C}

4.5^C

4.5^C

0.097

0.75

E. coli 0157:H7

0

-

-

-

15

-

-

-

30

-

-

-

45

-

-

-

Staphylococcus aureus

0

-

-

-

15

-

-

-

30

-

-

-

45

-

-

-

Salmonella spp.

0

-

-

-

15

-

-

-

30

-

-

-

45

-

-

-