Table 2. Effect of MAP varying in gas composition on microbial quality characteristics of dry fermented sausages during storage

Parameter	Days	Treatments¹⁾					SEM²⁾
Parameter	Days	Control	MAP1	MAP2	MAP3	MAP4	SEM²⁾
TPC (Log CFU/g)	1	8.96^aA	8.53^bA	8.41^bcA	8.24^cA	8.28^cA	0.10
	15	8.56^B	8.32^A	8.40^A	8.24^A	7.90^AB	0.30
	30	8.32^aC	8.28^abA	8.06^bA	7.61^cB	7.52^cB	0.28
	45	7.69^D	7.47^B	7.36^B	7.64^B	7.35^B	0.34
	SEM	0.22	0.21	0.29	0.27	0.34
LAB (Log CFU/g)	1	8.57^aA	8.43^abA	8.26^abA	8.32^abA	8.17^cA	0.19
	15	8.42^aA	8.33^aA	8.16^abB	8.05^abAB	7.85^bB	0.20
	30	8.49^aA	8.09^bAB	7.59^cC	7.44^cB	7.58^cC	0.15
	45	7.37^aB	7.33^abC	7.31^abD	7.24^abC	7.15^bD	0.12
	SEM	0.22	0.17	0.21	0.11	0.10
Enterobacteriaceae (Log CFU/g)	1	3.89^aB	3.96^aA	3.82^aA	3.05^bA	3.20^b	0.06
	15	3.89^aB	3.42^bC	3.03^cB	2.82^cB	2.86^c	0.10
	30	2.59^C	2.46^C	2.48^C	2.67^B	2.61	0.18
	45	4.11^aA	3.32^bB	3.20^bB	2.66^cB	2.44^c	0.10
	SEM	0.03	0.11	0.11	0.12	0.17
Escherichia coli (Log CFU/g)	1	2.71	2.53	2.01	1.36	1.43	ND
	15	-	-	-	-	-	ND
	30	-	-	-	-	-	ND
	45	-	-	-	-	-	ND
	SEM	ND	ND	ND	ND	ND
Salmonella spp. (Log CFU/g)	1	2.87	2.80	2.61	2.55	2.57	ND
	15	-	-	-	-	-	ND
	30	-	-	-	-	-	ND
	45	-	-	-	-	-	ND
	SEM	ND	ND	ND	ND	ND

Treatments are control (vacuum packaging); MAP1, 25% CO₂/75% N₂; MAP2, 50% CO₂/50% N₂; MAP3, 70% CO₂/30% N₂; MAP4, 100% CO₂.
n=3.
Means with different letters within a column of significantly different (p<0.05).
Means with different letters within a row are significantly different (p<0.05).
MAP, modified atmosphere packaging; TPC, total plate count; LAB, lactic acid bacteria; ND, not determined.