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The semi-quantitative data interpretation of the CLSM pictures revealed that the EPS were predominantly formed during the first 72 h of fermentation at 24 °C until the final pH of 4.95 ± 0.05 was reached (stationary phase). The sensory evaluation (consistency) was in accordance with the TPA results and taste was not negatively influenced by the HePS-forming strain. Results clearly indicate that EPS-producing LAB can have a negative influence on the quality of raw fermented sausages. However, these strains (in the present case L. plantaru
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