Effect of Different Pediococcus pentosaceus and Lactobacillus plantarum Strains on Quality Characteristics of Dry Fermented Sausage after Completion of Ripening Period

Semeneh Seleshe1, Suk Nam Kang1,*
Author Information & Copyright
1Department of Animal Resource, Daegu University, Gyeongsan 38453, Korea.
*Corresponding Author: Suk Nam Kang, Department of Animal Resource, Daegu University, Gyeongsan 38453, Korea. E-mail:

© Copyright 2021 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Dec 18, 2020 ; Revised: Apr 13, 2021 ; Accepted: Apr 13, 2021

Published Online: Apr 14, 2021


The aim of this study was to evaluate the effect of three different strains of lactic acid bacteria (LAB) starter cultures: Pediococcus Pentosaceus (KC-13100) (PP), Lactobacillus plantarum (KCTC-21004) (LP1), and L. plantarum (KCTC-13093) (LP2) on the physicochemical and microbiological characteristics, and sensory quality of dry fermented sausages after 21 days of drying and ripening period. Treatments added with PP and LP2 strains showed a significant higher (p<0.05) LAB and total plat counts, and water activity (aw) of all three treatments was below 0.85 after the completion of the ripening process. A significant variation (p<0.05) in pH values of treatments was exhibited due to the difference in acidification capacity of the LAB strains: LP2 < PP < LP1. Treatments had significant difference (p< 0.05) in the TBARS content, in the following order: LP1 > PP > LP2. Substantial variations (p<0.05) in shear force values were detected amongst three batches (LP2 > LP1 > PP). In sensory attributes, PP treated samples had significantly higher (p<0.05) color and overall acceptability scores. The current findings proved how important the optimal assortment of starter culture. Inoculation with PP produced importantly beneficial effects on sensory quality improvement of dry fermented sausage.

Keywords: dry fermented sausage; starter cultures; LAB; Sensory evaluation; water activity

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