Investigating the Effect of Probiotics as Natural Preservatives on the Microbial and Physicochemical Properties of Yogurt-Marinated Chicken Fillets
Table 3
Microbial average changes of chicken fillet samples in different groups during storage period at 1 ± 4°C (n = 3).
Parameter
Group
Days
0
3
5
7
9
Staphylococcus aureus (log CFU/g)
Control
4.3 ± 0.0 aA
5.4 ± 0.2 aB
6.4 ± 0.0 aC
6.7 ± 0.0 aD
6.0 ± 0.0 aD
RY
4.3 ± 0.0 aA
3.8 ± 0.1 aB
3.6 ± 0.0 bA
3.8 ± 0.0 bB
4.0 ± 0.0 bC
PY
4.3 ± 0.0 aA
4.1 ± 0.1 bC
3.0 ± 0.0 aA
4.5 ± 0.0 aD
3.3 ± 0.1 aB
Fecal coliforms (log CFU/g)
Control
3.9 ± 0.1 aA
5.8 ± 0.0 aB
7.8 ± 0.0 aC
8.9 ± 0.0 bD
8.9 ± 0.0 aD
RY
3.9 ± 0.1 aA
4.9 ± 0.0 bB
5.8 ± 0.0 bC
6.2 ± 0.0 bD
6.4 ± 0.0 bD
PY
3.9 ± 0.1 aA
4.2 ± 0.0 aB
5.6 ± 0.0 aC
6.1 ± 0.0 aD
6.2 ± 0.0 aD
Mold and yeast (log CFU/g)
Control
4.2 ± 0.0 aA
6.2 ± 0.1 cB
8.3 ± 0.2 bC
8.8 ± 0.0 cD
8.8 ± 0.0 cD
RY
4.2 ± 0.0 aA
5.8 ± 0.0 bB
5.6 ± 0.1 aB
6.0 ± 0.0 aC
6.3 ± 0.0 aD
PY
4.2 ± 0.0 aA
5.4 ± 0.0 aB
6.0 ± 0.0 aC
6.3 ± 0.0 bD
6.7 ± 0.0 bE
1Significant difference () between data is expressed by different letters. Lowercase letters show significant difference between various treatments in a column, while uppercase letters indicate significant difference in a row among the same treatments during the storage period (nonmarinated samples (control), regular-yogurt-marinated samples (RY), and probiotic-yogurt-marinated samples (PY)); mean values ± SD.
