Table. 1.

Table. 1.

Total viable count (TVC) and lactic acid bacteria (LAB) of dry fermented sausage inoculated with different strains of Lactobacillus sakei starter cultures during fermentation and ripening (unit: log CFU/g)

Parameter Day Treatment SEM

C S1 S2 S3 S4
TVC 7 7.56abA 7.18bA 8.34aA 8.27aA 7.86abA 0.48
14 7.69aA 6.27cB 7.52abB 7.62abA 7.25bB 0.23
21 5.90dB 6.30cA 7.28aB 6.74bB 7.44aAB 0.13
SEM 0.40 0.39 0.20 0.38 0.27
LAB 7 8.30aA 7.85abA 8.12abA 7.76abA 7.47bA 0.41
14 7.78aB 6.32bB 7.11aB 6.24bB 5.99bB 0.38
21 6.18cC 6.48bB 7.25aB 6.21cB 7.17aA 0.05
SEM 0.23 0.49 0.25 0.36 0.18

Treatments are different strain of L. sakei starter culture used in this study: C, commercial starter culture control; S1, L. sakei Korean Collection for Type Cultures (KCTC)-3802; S2, L. sakei KCTC-3598; S3, L. sakei KCTC-5053; S4, L. sakei KCTC-3603; SEM, standard error of mean; CFU, colony forming unit.

Different letters (a–d) within a row are significantly different at P<0.05 (n=3). Different letters (A–C) within a column of the different storage days are significantly different (P<0.05).

Prev Nutr Food Sci 2021;26:476~484 https://doi.org/10.3746/pnf.2021.26.4.476
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