# Evaluation of the Nutritional Quality and Shelf Life of
## 3 Results
### Microbiological Analysis of the Salami-Type Fermented Sausages  
The analyses were carried out 0 days after maturation, early in the product's shelf life, as well as at 84 days, the expiration date These samples showed results according to what was expressed in RDC no. 60 [17], as described in Table 3.  
In the microbiological assays that were performed, the presence of _Escherichia coli_, coagulase-positive _Staphylococci_ and _Salmonella_ was not detected in any of the samples during the evaluation period, which showed that there were no microbial contaminations during all of the product's shelf life. That perception is related to the product's pH showing few alterations, with results between 5.0 and 5.3, showing that it is possible to avoid the food deterioration by controlling these factors to enhance its quality and not bring a risk to the consumer's health [21]. In view of the above, when the starter cultures are added to the fermented processed food, they have the role of inhibiting pathogenic microorganisms and increasing shelf \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Rehearsal** & **Salami Type** & **Salami’s Initial pH before Fermentation** & **pH after Maturation** \\ \hline S1 & Standard & 5.82 \({}^{\text{a}}\)\(\pm\) 0.14 & 5.19 \({}^{\text{a}}\)\(\pm\) 0.03 \\ \hline S2 & _L. casei_ & 5.85 \({}^{\text{a}}\)\(\pm\) 0.03 & 5.02 \({}^{\text{a}}\)\(\pm\) 0.02 \\ \hline S3 & _L. paracasei_ & 5.75 \({}^{\text{a}}\)\(\pm\) 0.01 & 5.04 \({}^{\text{a}}\)\(\pm\) 0.01 \\ \hline \end{tabular} Means followed by the same lowercase letter in the columns do not differ statistically by [PERSON]’s test at 5% probability. S1: Standard salami without probiotic. S2: Salami with _Lactobacillus casei_. S3: Salami with _Lactobacillus purposei_.  
\end{table} 
Table 2: pH values during salami processing. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{3}{*}{**Rehearsal**} & \multicolumn{3}{c}{**At 0 Days after Maturation**} & \multicolumn{3}{c}{**At 84 Days**} \\ \cline{2-7}  & \multirow{2}{*}{_Escherichia coli_ (CFU/g) \({}^{\text{a}}\) & **Coagulase-Positive** & _Salmonella_ **in 25** & _Escherichia coli_ **(CFU/g) \({}^{\text{a}}\) & **Coagulase-Positive** & \multirow{2}{*}{_Salmonella_ **in 25**} \\  & & **Staphylococci** & **g (CFU/g) \({}^{\text{a}}\) & **(CFU/g) \({}^{\text{a}}\) & **Staphylococci** & **g (CFU/g) \({}^{\text{a}}\) \\ \hline S1 & \textless{}1.00 \(\times\) 10\({}^{1}\) & \textless{}1.00 \(\times\) 10\({}^{1}\) & Absence *** & \textless{}1.00 \(\times\) 10\({}^{1}\) & \textless{}1.00 \(\times\) 10\({}^{1}\) & Absence *** \\ \hline S2 & \textless{}1.00 \(\times\) 10\({}^{1}\) & \textless{}1.00 \(\times\) 10\({}^{1}\) & Absence *** & \textless{}1.00 \(\times\) 10\({}^{1}\) & \textless{}1.00 \(\times\) 10\({}^{1}\) & Absence *** \\ \hline S3 & \textless{}1.00 \(\times\) 10\({}^{1}\) & \textless{}1.00 \(\times\) 10\({}^{1}\) & Absence *** & \textless{}1.00 \(\times\) 10\({}^{1}\) & \textless{}1.00 \(\times\) 10\({}^{1}\) & Absence *** \\ \hline Legislation *** & \textless{}2.00 \(\times\) 10\({}^{1}\) & \textless{}1.00 \(\times\) 10\({}^{1}\) & Absence *** & \textless{}2.00 \(\times\) 10\({}^{1}\) & \textless{}1.00 \(\times\) 10\({}^{1}\) & Absence *** \\ \hline \end{tabular} S1: Standard salami without probiotic. S2: Salami with _Lactobacillus casei_. S3: Salami with _Lactobacillus paracasei_.  
* Values are expressed in colony forming units per gram (CFU/g). ** Values are expressed in colony forming units per gram 25 g (CFU/25 g). ** Expressed result represents absence of growth considering the limit of the method. *** Resolution RDC No. 60 of 2019 [17].  
\end{table} 
Table 3: Results of the microbiological evaluation performed on the sample of fermented salami from sheep meat at 0 days after maturation and at 84 days. life, because of the reduction in pH, which is why they are named protectors.