The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality

Figure 1

Microbiology evaluation of the fermented pork loins produced with probiotic culture Lb. rhamnosus LOCK900 and glucose (P1), Lb. rhamnosus LOCK900 with glucose and extract of green tea (P2), and the controls (P0) after 21 days of ripening and after 180 days of storage. Means followed by the same lower case letters within columns and capital letters within row are not significantly different ().