Table. 2.

Table. 2. Table 2

Effect of different strains of Lactobacillus sakei starter cultures on pH, water activity (a_w), and salinity of dry fermented sausages during fermentation and ripening

Parameter	Day	Treatment					SEM

		C	S1	S2	S3	S4
pH	7	4.70^aB	4.70^aB	4.71^aB	4.67^bC	4.67^bB	0.00
	14	4.72^B	4.73^A	4.68^bC	4.74^B	4.74^aA	0.01
	21	4.81^aA	4.72^cA	4.74^cA	4.79^bA	4.75^cA	0.00
	SEM	0.01	0.01	0.01	0.01	0.01
a_w	7	0.91^aA	0.90^bA	0.91^aA	0.91^aA	0.91^aA	0.00
	14	0.83^cB	0.90^aA	0.80^eB	0.82^dB	0.88^bB	0.00
	21	0.80^aC	0.80^aB	0.78^aC	0.79^abC	0.78^bC	0.01
	SEM	1.07	0.00	0.00	0.00	0.01
Salinity (%)	7	5.10^aC	4.73^dB	4.83^cC	4.67^eC	4.92^bC	0.01
	14	6.03^aA	4.72^bB	6.14^aB	6.13^aB	5.58^aB	0.60
	21	5.76^eB	6.32^cA	6.16^dA	6.44^aA	6.39^bA	0.01
	SEM	0.01	0.77	0.01	0.01	0.01

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.

Different letters (a–e) within a row are significantly different (P<0.05). 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