TVP AVSP Total Technological characteristics Glucose fermentation 2/42 (4.8) 2/49 (4.1) 4/91 (4.4) Proteolytic activity 25/42 (59.5) 30/49 (61.2) 55/91 (60.4) Lipolytic activity 3/42 (7.1) 7/49 (14.3) 10/91 (11) Production of antimicrobial-like substances 0/42 (0)a 4/49 (8.2)b 4/91 (4.4) H2O2 production 0/42 (0) 0/49 (0) 0/91 (0) Safety aspects       β-Haemolysin 4/42 (9.5) 5/49 (10.2) 9/91 (9.9) Histamine production 2/42 (4.8) 2/49 (4.1) 4/91 (4.4) Presence of HDC gene 0/42 (0) 0/49 (0) 0/91 (0)

Table 2: Technological characteristics and safety aspects of LAB isolated from meat packaged using TVP or AVSP systems (Results as expressed as: number of positive/ number of strains (%). TVP: traditional packaging system. AVSP: advanced packaging system. a,bValues in the same row with different letters are significantly different)