Table 1. Proximate composition and pH of sausages fermented using strains derived from fermented foods in Korea on 3 and 31 days

Traits	Time (d)	CST	GKDS	NKDS	SEM
Moisture (%)	3	56.83Ab	58.11Aa	58.21Aa	0.620
	31	33.40Ba	29.41Bc	31.67Bb	0.686
	SEM	0.753	0.831	0.375
Protein (%)	3	21.43Bb	21.47Bb	22.63Ba	0.337
	31	34.75Ab	38.49Aa	34.75Ab	0.445
	SEM	0.194	0.449	0.530
Fat (%)	3	17.14Ba	14.70Bb	13.11Bb	0.851
	31	23.93Aa	23.96Aa	24.64Aa	0.672
	SEM	0.721	0.566	0.997
Ash (%)	3	2.19Ba	2.03Ba	1.77Bb	0.080
	31	3.36Aa	3.28Aa	3.33Aa	0.071
	SEM	0.099	0.035	0.092
pH	3	4.86Ac	5.32Ab	5.74Aa	0.060
	31	4.68Bc	5.04Bb	5.56Ba	0.062
	SEM	0.027	0.083	0.073

SEM (n=18).
Means in the same column with different letters are significantly different (p<0.05).
Means in the same row with different letters are significantly different (p<0.05).
CST, commercial starter culture; GKDS, Pediococcus pentosaceus SMFM2016-GK1+Debaryomyces hansenii SMFM2021-D1+Penicillium nalgiovense SMFM2021 S6; NKDS, P. pentosaceus SMFM2016-NK3+D. hansenii SMFM2021+P. nalgiovense SMFM2021 S6.