Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing

Figure 3

Dynamics of E. coli population during the processing of salami: fermentation at 21°C from 0 to 48 h and ripening at 17°C to 336 h (14 days). Treatments: Ls-Sc (grey square) and Ls-Sc⁺ (black circle). The bars indicate the confidence intervals.