Table 3 Changes in total microbial count (TMC) and lactic acid bacteria (LAB) of fermented sausages with dietary fibers during ripening period at 20°C

Items		Days of ripening
Items		0 day	1 day	2 day	3 day	4 day	5 day	6 day	7 day	SEM
TMC(Log CFU/g)	C¹⁾	5.80^Bb	5.90^Bab	5.82^B	5.15^Cb	5.81^Ba	5.69^B	5.15^C	6.20^Aa	0.09
	RBF	5.76^Ab	5.81^Ab	5.77^A	5.81^Aa	5.69^ABab	5.88^A	5.45^AB	5.23^Bb	0.14
	WF	5.98^Aa	5.95^ABa	5.89^AB	5.66^BCab	5.47^Cb	5.92^AB	5.65^BC	5.95^ABa	0.08
	SEM	0.02	0.02	0.12	0.13	0.05	0.13	0.12	0.14
LAB(Log CFU/g)	C	6.04^D	5.86^Dab	6.13^CDb	6.39^Cc	7.40^A	6.90^Bc	6.00^Dc	6.73^Ac	0.10
	RBF	6.07^G	5.78^Hb	6.60^Fa	7.12^Ea	7.89^C	8.16^Aa	8.02^Ba	7.65^Da	0.02
	WF	6.07^F	5.95^Fa	6.46^Eab	6.71^Db	7.84^A	7.63^Bb	7.73^ABb	7.41^Cb	0.05
	SEM	0.03	0.02	0.09	0.01	0.12	0.09	0.02	0.03

¹⁾ C, Control (No addition); RBF, rice bran 1.5%; WF, wheat 1.5%.
Means in the same row with different letters (A-H) are significantly different (p<0.05).
Means in the same column with different letters (a-c) are significantly different (p<0.05).
SEM, standard error of the means of three replicate experiments with three samples analyzed per replicate.