Table 2 Effect of ground chopi (Zanthoxylum piperitum) on total viable count, lactic acid bacteria and coliform of chicken summer sausage during manufacture

Variable	Chopi level (%)	Manufacture stage
Variable	Chopi level (%)	Raw	Fermentation	Cooking	Drying
Total viable count(Log CFU/g)	Control	5.80±0.02^A	6.71±0.03^aB	3.30±0.06^aB	3.74±0.10^aB
	0.1	5.61±0.03^A	6.57±0.04^aB	2.71±0.06^bB	2.42±0.11^bB
	0.3	5.43±0.07^A	6.60±0.05^aB	2.44±0.05^bB	2.27±0.03^bB
	0.5	5.33±0.04^A	5.62±0.04^bB	1.89±0.03^bB	2.08±0.05^bB
Lactic acid bacteria(Log CFU/g)	Control	6.11±0.11^aB	8.49±0.05^aA	3.09±0.01^aC	2.89±0.12^C
	0.1	5.91±0.08^bB	8.02±0.02^bA	2.73±0.12^bC	2.68±0.09^C
	0.3	5.83±0.07^bB	8.04±0.03^bA	2.71±0.03^bC	2.53±0.05^C
	0.5	5.80±0.12^bB	7.82±0.04^cA	2.58±0.04^bC	2.54±0.04^C
Coliform(Log CFU/g)	Control	4.45±0.07^aA	4.02±0.08^aA	3.04±0.05^aB	2.82±0.04^aB
	0.1	3.79±0.13^bA	3.85±0.04^bA	2.63±0.06^bB	2.40±0.06^aB
	0.3	3.72±0.06^bA	3.82±0.05^bA	2.60±0.04^bB	2.21±0.02^abB
	0.5	3.70±0.09^bA	3.79.±0.07^bA	1.67±0.04^cB	1.83±0.06^bB

^a,b Mean±SD with different superscripts in the same column differ significantly (p<0.05).
^A,B Mean±SD with different superscripts in the same row differ significantly (p<0.05).