Table 4. Effect of different strains of LAB starter cultures on textural properties analysis (TPA) and shear force values of dry fermented sausage after drying and ripping period

Attributes	Treatments¹⁾			SEM
Attributes	PP	LP1	LP2	SEM
Hardness (kgf)	3.82^b	5.83^a	2.34^c	1.00
Springiness	0.94	0.89	0.88	0.07
Cohesiveness	0.30^b	0.29^b	0.48^a	0.06
Chewiness (kgf)	1.06^b	1.46^a	0.96^b	0.21
Adhesiveness	0.71	0.79	1.21	1.22
Shear force (kgf)	1.52^c	3.80^b	6.58^a	0.73

Treatments are as described in the Table 1. PP, Pediococcus pentosaceus (KCTC-13100); LP1, Lactobacillus plantarum (KCTC-21004); LP2, Lactobacillus plantarum (KCTC-13093). n=3.
Means with different superscript are significantly different (p<0.05).
LAB, lactic acid bacteria.