Comparing salamis inoculated with Pediococcus acidilactici, the non-inoculated, highly
significant values were aerobic bacteria and total coliforms p=0.024992 and p=0.000002
respectively, in the frozen meat batch, with higher values of coliforms total 0.5 CFU/g and
aerobic plate counts 0.7 CFU/g in salami made with fresh meat in processed frozen meat. When
fermented salamis during ten days at RH=90%, aerobic bacteria value was 0.9 CFU/g less than
was fermented at 70%.