Scientific Reports

Table 6 Changes in the amount of TVB-N (%) of sausage samples during the cold storage.

From: Microbial safety and chemical characteristics of sausage coated by chitosan and postbiotics obtained from Lactobacillus bulgaricus during cold storage

Treatment	Storage days
Treatment	Production day	10	20	30	40
Control	21 ± 0.00^Aa	29.85 ± 0.05^Bc	35.60 ± 0.16^Ca	41.23 ± 0.07^Db	45.20 ± 0.03^Ec
S1	21 ± 0.00^Aa	24.33 ± 0.15^Ab	27.43 ± 0.2^Ac	31.40 ± 0.17^Ad	33 ± 0.00^Ae
S2	21 ± 0.00^Aa	25.70 ± 0.17^BCDb	29.7 ± 0.72^EFGc	32.43 ± 0. 2 ^DEFd	36.35 ± 0.17^Ke
S3	21 ± 0.00^Aa	25.70 ± 0.17^BCb	29.06 ± 0.11^Ec	33.06 ± 0.5^EFGd	36.06 ± 0.05^He
S4	21 ± 0.00^Aa	24.40 ± 0.51^Ab	29.13 ± 0.11^EFc	33.26 ± 0.11^Gd	35.63 ± 0.11^EFe
S5	21 ± 0.00^Aa	25.86 ± 0.11^Cb	29.03 ± 0.15^DEc	32.33 ± 0.11^Dd	36.06 ± 0.23^FGHe
S6	21 ± 0.00^Aa	25.56 ± 0.5^Bb	28.83 ± 0.05^CDc	32.46 ± 0.11^DEd	35.76 ± 0.11^EFe
S7	21 ± 0.00^Aa	25.56 ± 0.2^Bb	28.80 ± 0.00^Cc	32.33 ± 0.11^Dd	35.83 ± 0.05^FGe
S8	21 ± 0.00^Aa	24.5 ± 0.00^Ab	28.70 ± 0.01^Cc	32.20 ± 0.00^Cd	35.40 ± 0.1^De
S9	21 ± 0.00^Aa	24.5 ± 0.00^Ab	28 ± 0.00^Bc	32 ± 0.00^Bd	35.23 ± 0.05^Ce
S10	21 ± 0.00^Aa	24.5 ± 0.00^Ab	28 ± 0.00^Bc	31.50 ± 0.00^Ad	35 ± 0.00^Be

[Capital letters in each row and distinct lowercase letters in each column represent statistically significant differences (p < 0.05)].

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