Table. 3.

Table. 3. Table 3

Effect of different strains of Lactobacillus sakei starter cultures on thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (VBN) values of dry fermented sausages during fermentation and ripening

Parameter	Day	Treatment					SEM

		C	S1	S2	S3	S4
TBARS (mgMDA/kg)	7	0.90^dA	1.14^bA	0.77^eB	1.01^cA	1.18^aA	0.00
	14	0.64^eB	0.74^cB	0.88^bA	0.66^dB	0.95^aB	0.00
	SEM	0.00	0.01	0.00	0.01	0.00
VBN (mg%)	7	5.69^abB	5.60^abB	5.97^aB	5.60^abB	5.32^bB	0.23
	14	12.88^aA	7.00^cA	6.91^cA	8.31^bA	8.40^bA	0.16
	SEM	0.22	0.00	0.32	0.11	0.19

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; MDA, malondialdehyde.

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