Table 3. In vitro protein digestibility of sausages fermented using strains derived from fermented foods in Korea on 3 and 31 days

Traits (%)	Time (d)	CST	GKDS	NKDS	SEM
Pepsin digestion	3	57.90^Aa	61.99^Aa	60.58^Aa	4.104
	31	54.50^Aa	57.90^Aa	49.36^Bb	3.289
	SEM	2.721	3.082	5.286
Trypsin digestion	3	49.17^Aab	51.65^Aa	45.00^Ab	3.011
	31	41.93^Bab	43.69^Ba	38.10^Bb	3.464
	SEM	3.132	2.249	4.331

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.