Table. 1.

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