Scientific Reports

Table 2 Effect of L. fermentum 332 on fermented sausage texture.

From: Effect of Limosilactobacillus fermentum 332 on physicochemical characteristics, volatile flavor components, and Quorum sensing in fermented sausage

		1 day	5 days	11 days
Hardness (g)	Control	456.09 ± 58.21^b	1293.86 ± 86.31^b	1792.71 ± 126.5^b
Hardness (g)	L. fermentum 332	835.68 ± 26.07^a	2184.11 ± 245.5^a	4142.37 ± 28.21^a
Adhesiveness (mm)	Control	0.64 ± 0.04^b	0.66 ± 0.03^a	0.57 ± 0.05^a
Adhesiveness (mm)	L. fermentum 332	0.68 ± 0.05^a	0.58 ± 0.02^b	0.51 ± 0.01^b
Chewiness (g)	Control	143.92 ± 36.24^b	574.54 ± 37.83^b	661.66 ± 40.98^b
Chewiness (g)	L. fermentum 332	321.31 ± 25.25^a	679.25 ± 50.7^a	925.9 ± 94.66^a

The texture indexes were expressed as mean ± standard deviation (n = 3). Different letters at the same time indicate significant difference (p < 0.05).

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