## 3 Results and Discussion
### Microbiological Analysis
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Analyses**} & \multirow{2}{*}{**Time**} & \multicolumn{4}{c}{**Sample**} \\ \cline{3-6}  & & **C** & **P** & **O1** & **O2** \\ \hline \multirow{2}{*}{TVC} & 0 & 7.32 \(\pm\) 0.45 \({}^{\text{\,{\rm{AA}}}}\) & 7.91 \(\pm\) 0.35 \({}^{\text{\,{\rm{AA}}}}\) & 7.03 \(\pm\) 0.89 \({}^{\text{\,{\rm{AA}}}}\) & 7.32 \(\pm\) 0.45 \({}^{\text{\,{\rm{AA}}}}\) \\  & 1 & 6.84 \(\pm\) 0.22 \({}^{\text{\,{\rm{AB}}}}\) & 6.57 \(\pm\) 0.46 \({}^{\text{\,{\rm{AB}}}}\) & 6.49 \(\pm\) 0.09 \({}^{\text{\,{\rm{AB}}}}\) & 7.15 \(\pm\) 0.20 \({}^{\text{\,{\rm{bA}}}}\) \\ \hline \multirow{2}{*}{AAB} & 0 & 3.39 \(\pm\) 0.22 \({}^{\text{\,{\rm{AA}}}}\) & 3.86 \(\pm\) 0.05 \({}^{\text{\,{\rm{AA}}}}\) & 3.41 \(\pm\) 0.10 \({}^{\text{\,{\rm{AA}}}}\) & 3.71 \(\pm\) 0.15 \({}^{\text{\,{\rm{AA}}}}\) \\  & 1 & 1.21 \(\pm\) 0.34 \({}^{\text{\,{\rm{AB}}}}\) & 1.79 \(\pm\) 0.70 \({}^{\text{\,{\rm{AB}}}}\) & 3.12 \(\pm\) 0.56 \({}^{\text{\,{\rm{BA}}}}\) & 3.11 \(\pm\) 0.16 \({}^{\text{\,{\rm{BA}}}}\) \\ \hline \multirow{2}{*}{LAB} & 0 & 8.05 \(\pm\) 0.74 \({}^{\text{\,{\rm{AA}}}}\) & 6.83 \(\pm\) 0.29 \({}^{\text{\,{\rm{BA}}}}\) & 7.36 \(\pm\) 0.44 \({}^{\text{\,{\rm{CA}}}}\) & 7.08 \(\pm\) 0.04 \({}^{\text{\,{\rm{CA}}}}\) \\  & 1 & 7.70 \(\pm\) 0.15 \({}^{\text{\,{\rm{AB}}}}\) & 6.05 \(\pm\) 0.57 \({}^{\text{\,{\rm{BA}}}}\) & 7.34 \(\pm\) 0.35 \({}^{\text{\,{\rm{AA}}}}\) & 7.29 \(\pm\) 0.06 \({}^{\text{\,{\rm{AA}}}}\) \\ \hline \multirow{2}{*}{ENT} & 0 & 3.02 \(\pm\) 0.77 \({}^{\text{\,{\rm{AA}}}}\) & 0.00 \({}^{\text{\,{\rm{BA}}}}\) & 2.96 \(\pm\) 0.52 \({}^{\text{\,{\rm{CA}}}}\) & 3.02 \(\pm\) 0.77 \({}^{\text{\,{\rm{AA}}}}\) \\  & 1 & 3.68 \(\pm\) 0.31 \({}^{\text{\,{\rm{AA}}}}\) & 2.12 \(\pm\) 0.12 \({}^{\text{\,{\rm{BB}}}}\) & 2.11 \(\pm\) 0.19 \({}^{\text{\,{\rm{BA}}}}\) & 1.35 \(\pm\) 0.53 \({}^{\text{\,{\rm{AB}}}}\) \\ \hline \multirow{2}{*}{EC} & 0 & \multicolumn{4}{c}{Nd} \\  & 1 & \multicolumn{4}{c}{Nd} \\ \hline \multirow{2}{*}{STA} & 0 & \multicolumn{4}{c}{Nd} \\  & 1 & \multicolumn{4}{c}{Nd} \\ \hline \multirow{6}{*}{STA} & \multicolumn{4}{c}{Explanatory notes: TVC—total viable count; AAB—acetic acid bacteria; LAB—lactic acid bacteria; ENT—bacteria _Enterobacteriaceae_ family; EC—_Escherichia coli_; STA—cogaluse-positive staphylococci (_Staphylococcus aureus_ and other species); Nd—not detected; means in the same row followed by different lowercase letters represent significant differences between samples; means in columns next to each other followed by uppercase letters represent statistic differences between the storage time of one sample in the ANOVA test (\(p<0.05\)), n = 3. \\ \cline{1-1}  & \multicolumn{4}{c}{Nd} \\ \hline \hline \end{tabular}
\end{table} 
Table 7: Changes in the total count (log CFU/g) of TVC, AAB, LAB, ENT, EC, and STA in study sausages after fermentation and after storage time. obtained after heat-inactivation of LAB cells combined with extracts from AAB strains exhibited exceptional efficiency. The aim of the presented microbiological analyses was to check the suitability of AAB strains as starters for the fermentation of raw-ripening products. It can be assumed that the AAB strains used had a positive effect on the survivability of the native lactic microflora of raw-ripening sausages. This has a direct impact on the quality and microbiological safety of the study products.