Table 7
Effect of isoflavone on the change in microbial counts in dry-cured pork sausage during the ripening period (log CFU/g)

Composition	Storage (days)	Treatment			SEM	P-value
		CON	SUL	ISO		Treatment	Storage
Total aerobes	0	5.8NS B	5.8B	5.8B	0.044	**	***
	15	7.3a A	7.2ab A	7.1b A	0.027	*
	30	4.6NS C	4.7C	4.3C	0.179	0.33
	45	4.7a C	4.7a C	4.3b C	0.179	0.97
Lactic acid bacteria	0	5.6NS B	5.3B	5.4B	0.018	**	***
	15	5.8b A	5.9b A	6.0a A	0.104	**
	30	4.7NS C	5.1C	4.6C	0.184	0.13
	45	4.5NS C	4.5C	4.5C	0.097	0.75
E. coli 0157:H7	0	-	-	-
	15	-	-	-
	30	-	-	-
	45	-	-	-
Staphylococcus aureus	0	-	-	-
	15	-	-	-
	30	-	-	-
	45	-	-	-
Salmonella spp.	0	-	-	-
	15	-	-	-
	30	-	-	-
	45	-	-	-