Table 2 Lactic acid bacteria, B. longum and aerobic plate counts (Log CFU/g) in the experimental fermented sausages during processing

	Lactic acid bacteria			B. longum			Aerobic plate count
	0 d	4 d	22 d	0 d	4 d	22 d	0 d	4 d	22 d
C	4.83±0.01bD	8.58±0.04aA	8.68±0.04aB	NA	NA	NA	5.03±0.01cC	8.06±0.02bA	8.61±0.02aA
CSC	6.68±0.02cB	8.73±0.02bA	8.88±0.01aA	NA	NA	NA	6.39±0.01aB	6.63±0.08aC	5.81±0.02bC
T1	5.83±0.00bC	8.37±0.03aA	8.44±0.06aC	5.88±0.04aB	5.4±0.07aA	2.83±0.05bB	4.33±0.01cD	7.75±0.03bB	8.72±0.09aA
T2	6.97±0.04bA	7.87±0.05aB	7.95±0.02aD	7.05±0.02aA	5.08±0.03bA	3.17±0.07cB	6.45±0.01cA	7.53±0.09bB	7.87±0.01aB

^A–C Means in the same column with different letter are significantly different (p<0.05).
^a–c Means in the same row within each parameter with different letter are significantly different (p<0.05).
C, non-inoculated control; CSC, added with commercial starter culture; T1, added with 0.02% encapsulated B. longum; T2, added with 0.02% encapsulated B. longum+0.02% B. longum in saline; NA, not added.