Microorganism Types Storage (Week) Groups Total Mesophilic Bacteria Count (log cfu/g) Micrococcus Bacteria Count (log cfu/g) Staphylococcus Bacteria Count (log cfu/g) Yeast & Mould Counts (log cfu/g) Psychrotrophic Bacteria Count (log cfu/g) Coliform Bacteria Count (log cfu/g) Enterobacteriaceae Bacteria Count (log cfu/g) 1. A 4.48 ± 0.04aA 4.28 ± 0.04bA 4.02 ± 0.14aA <1bA <1aA <1aA <1aA M 4.86 ± 0.52aA 5.00 ± 0.15aA 3.99 ± 0.10aA 1.89 ± 0.11aA <1aA <1aA <1aA 2. A 5.26 ± 0.40aB 4.74 ± 0.06aA 4.20 ± 0.06aA 2.58 ± 0.19aB <1aA <1aA <1aA M 5.32 ± 0.08aA 5.00 ± 0.11aA 4.02 ± 0.05aA 2.02 ± 0.70bA <1aA <1aA <1aA 3. A 5.17 ± 0.05aB 5.28 ± 0.10aB 4.43 ± 0.06aA <1bA <1aA <1aA <1aA M 5.33 ± 0.11aA 5.32 ± 0.16aA 3.96 ± 0.17aA 1.35 ± 0.37aA <1aA <1aA <1aA 4. A 5.42 ± 0.05aB 4.78 ± 0.02aB 4.21 ± 0.04aA <1aA <1aA <1aA <1aA M 5.44 ± 0.04aB 5.13 ± 0.10aA 3.96 ± 0.16aA <1aA <1aA <1aA <1aA 5. A 5.40 ± 0.07aB 4.97 ± 0.04aB 4.56 ± 0.04aB 1.56 ± 0.07aB <1aA <1aA <1aA M 5.55 ± 0.14aB 5.06 ± 0.09aA 4.34 ± 0.07aA 1.35 ± 0.37aA <1aA <1aA <1aA 6. A 5.10 ± 0.62bB 4.96 ± 0.05aB 4.64 ± 0.13aB <1aA 4.48 ± 0.07aB <1aA <1aA M 5.83 ± 0.07aC 5.11 ± 0.07aA 4.44 ± 0.06aA 1.39 ± 0.55aA 4.39 ± 0.15aB <1aA <1aA 7. A 5.69 ± 0.10bC 5.11 ± 0.06aB 5.65 ± 0.16aB <1aA 4.64 ± 0.15aB <1aA <1aA M 6.29 ± 0.12aC 5.41 ± 0.51aA 4.44 ± 0.11aA 1.36 ± 0.39aA 4.65 ± 0.05aB <1aA <1aA 8. A 6.92 ± 0.04aD 5.04 ± 0.16aB 4.52 ± 0.08aA 1.20 ± 0.17aA 4.78 ± 0.05aB <1aA <1aA M 6.89 ± 0.11aD 5.48 ± 0.22aA 4.74 ± 0.17aB 1.42 ± 0.48aA 4.66 ± 0.06aB <1aA <1aA

A stands for anchovy paste M stands for mussel paste Different capital letters (A,B,C,D) stand for significant differ ences (p >0.05) dependent on storage Different small letters (a, b) stand for significant differences (p >0.05) between groups for each week

Table 2: Microbiological changes of anchovy and mussel pastes.