Effect of the Application of Cold Plasma Energy on the Inactivation of Microorganisms, Proteins, and Lipids Deterioration in Adobera Cheese

Table 1

Mean death constant (± SD) and time of death in seconds (± SD) of the different bacterial strains, in slopes 1 and 2.

Strains	Pending 1		Pending 2
Died time	Kd	D	Kd	D
E. coli	9.84 ± 0.34	0.23 ± 0.008	0.87 ± 0.18	2.71 ± 0.56
Salmonella	9.93 ± 0.71	0.23 ± 0.01	1.35 ± 0.31	1.78 ± 0.44
S. aureus	9.93 ± 0.71	0.23 ± 0.01	1.22 ± 0.47	2.17 ± 0.98
Bacteria mix	11.32 ± 0.10	0.2 ± 0.001	0.35 ± 0.05	6.60 ± 0.98

SD: standard deviation; Statistically significant difference with each individual bacteria, ANOVA; , Kd: death constant, D: death time in minutes.