Table 2. Lactic acid and total bacterial populations, pH values and water activities (Aw) of fermented sausages during 21 d of storage

Storage (d)	Fermented camel sausage			Fermented beef sausage
Storage (d)	TCC	TCC+L. lactis	L. lactis	TCC	TCC+L. lactis	L. lactis
Probiotic population (Log₁₀ CFU/g)
0	8.01±0.15^Ab	8.57±0.3^Bb	8.62±0.06^ABb	8.03±0.24^Ab	8.48±0.12^Ac	8.61±0.1^Aa
7	9.35±1.02^Aa	9.80±0.35^Ba	10.05±0.16^ABa	9.12±0.18^Aa	9.45±0.09^Aa	8.6±0.24^Ba
14	9.16±0.20^Aa	10.03±0.22^Aa	9.51±0.37^Bb	9.35±0.09^Aa	9.34±0.09^Aab	8.53±0.1^Ba
21	9.59±0.30^Ab	8.01±0.4^Bb	8.81±0.04^Ab	9.53±0.09^Aa	9.22±0.04^Bb	8.59±0.05^Ba
Total bacterial count (Log₁₀ CFU/g)
0	8.80±0.19^Ab	8.37±0.14^Ab	8.64±0.12^Ab	8.25±0.03^Ab	8.41±0.14^Ac	8.63±0.12^Aa
7	9.93±0.11^Aa	8.42±0.12^Ab	8.87±0.27^Aab	9.32±0.36^Aa	9.39±0.06^Aa	8.60±0.26^Ba
14	9.56±0.22^Aa	8.93±0.23^Aa	9.04±0.17^Aa	9.56±0.04^Aa	9.21±0.16^Aab	8.62±0.19^Ba
21	8.01±0.93^Ab	8.05±0.31^Bb	8.55±0.25^ABb	9.55±0.76^Aa	9.07±0.12^Bb	8.56±0.05^Ca
pH values
0	5.35±0.13^Aa	5.16±0.07^Aa	5.37±0.05^Aa	5.35±0.67^Aa	5.19±0.05^Aa	5.16±0.02^Aa
7	4.04±0.10^Bb	4.51±0.15^Bb	5.20±0.13^Aa	5.87±0.30^Aa	5.02±0.02^Aa	5.05±0.02^Aa
14	4.25±0.52^Ab	4.30±0.17^Ab	4.20±0.02^Ab	4.33±0.22^Ab	4.56±0.01^Ab	4.45±0.02^Ab
21	4.08±0.27^Bc	4.06±0.32^Bc	4.18±0.02^Ac	4.71±0.21^Ab	4.23±0.03^ABb	4.01±0.03^Bc
Water activity (Aw)
0	0.984±0.002^Aa	0.975±0.002^Ba	0.976±0.003^Ba	0.974±0.002^Ab	0.967±0.005^Aa	0.966±0.003^Aa
7	0.985±0.002^Aa	0.972±0.003^Bb	0.974±0.004^Bab	0.968±0.004^Aab	0.961±0.002^Aa	0.959±0.011^Aa
14	0.913±0.013^Ab	0.900±0.001^Bb	0.904±0.002^ABab	0.908±0.002^Aa	0.918±0.001^Aa	0.919±0.002^Aa
21	0.912±0.004^Ab	0.895±0.001^Bc	0.901±0.000^ABb	0.907±0.005^Aa	0.918±0.001^Aa	0.919±0.002^Aa

Values are the mean±SD of n=3.
Mean values in the same column with different lowercase superscripts indicate significant difference at p<0.05.
Mean values in the same row, for the same sausage type, with different uppercase superscripts indicate significant difference at p<0.05.
TCC, traditional commercial culture (control); L. lactis, Lactococcus lactis.