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Effect of starter culture and ripening period on Sausages TVB count (log CFU/g )

Effect of starter culture and ripening period on Sausages TVB count (log CFU/g )

Contexts in source publication

Context 1
... bacteria number mentioned in last day of fermentation and was 8-8.37 log CFU/g for control and sausages inoculated with starter cultures shown at Fig.1. The results agree with (22) reported that the LAB number in the first day of production was 4.36 log CFU/gfor control sausages against 7.37 log CFU/gfor inoculated ones also The highest level was found on the day 14 of production and then a slight decrease was observed to reach at the end of ripening levels of 8.13 and 7.14 log CFU/grespectively for inoculated and for control sausages. ...
Context 2
... the last day of stored samples have the lowest TVC (5.57-5.8log CFU/g ) control and sausages inoculated with starter cultures respectively and at the all steps sausages inoculated with starter cultures highest log CFU/gin the control sample shown at Fig 1 and Fig 2. Resemble with the (23) TVC numbers decreased in the sausages stored period, and TVC at the end60th day of stored of TVC numbers was 5.0 log CFU/g. ...
Context 3
... bacteria number mentioned in last day of fermentation and was 8-8.37 log CFU/g for control and sausages inoculated with starter cultures shown at Fig.1. The results agree with (22) reported that the LAB number in the first day of production was 4.36 log CFU/gfor control sausages against 7.37 log CFU/gfor inoculated ones also The highest level was found on the day 14 of production and then a slight decrease was observed to reach at the end of ripening levels of 8.13 and 7.14 log CFU/grespectively for inoculated and for control sausages. ...
Context 4
... the last day of stored samples have the lowest TVC (5.57-5.8log CFU/g ) control and sausages inoculated with starter cultures respectively and at the all steps sausages inoculated with starter cultures highest log CFU/gin the control sample shown at Fig 1 and Fig 2. Resemble with the (23) TVC numbers decreased in the sausages stored period, and TVC at the end60th day of stored of TVC numbers was 5.0 log CFU/g. ...