Effect of the types of starter on microbiological and physicochemical properties of dry-cured ham

Sun-Gyeom Kim1, Hack-Youn Kim1,*
Author Information & Copyright
1Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea.
*Corresponding Author: Hack-Youn Kim. E-mail:

© Copyright 2023 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 20, 2022 ; Revised: Feb 21, 2023 ; Accepted: Feb 27, 2023

Published Online: Mar 06, 2023


This study analyzed the microbiological and physicochemical properties (pH, salinity, water activity, volatile basic nitrogen (VBN), and thiobarbituric acid reactive substances (TBARS)) of dry-cured ham inoculated with the following four types of starters: kimchi Penicillium nalgiovense (KP); Korean soybean paste Debaryomyces hansenii and salami P. nalgiovense (DD); salami D. hansenii and salami P. nalgiovense (DS); Korean soybean paste D. hansenii, Korean salami D. hansenii, and salami P. nalgiovense (DDS). Four types of starters were inoculated with dry-cured ham and aged for 6 weeks at 20°C and 25°C. The microbial composition of all treatment groups increased with the aging period. In all treatment groups, the microbial count at 25°C was significantly higher than that at 20°C (p < 0.05). At week 6, the DS25 group showed higher microbial counts than the other treatment groups. The pH of all treatment groups increased with the aging period. Compared with that at 25°C, the pH was significantly higher at 20°C. At week 6, the DS25 group showed lower pH than the DD20, DD25, DDS20 and DDS25 groups. The VBN contents of all treatment groups increased with the aging period. Compared with that at 20°C, the VBN content was higher at 25°C. At week 6, the VBN contents of the KP20, DS25, and DDS25 groups were higher than those of the other treatment groups. Therefore, inoculating DS starter at 25°C is expected to show the effect of storage safety and flavor improvement in dry-cured ham.

Keywords: dry-cured ham; Debaryomyces hansenii; Penicillium nalgiovense; starter culture

FSAR Special Section Invitation

We are pleased to invite you to submit special section paper for Food Science and Animal Resources (FSAR). Both full-length research articles and review articles are welcome for the following issues.

 - Benefits: All the accepted papers for the special topics are eligible for the 50% article processing charge (APC) discount.
 - Deadline for manuscript submissions: 31 May 2023

The topics of interest for the special issue include:
 ■ Innovative strategies to improve the quality of animal-based products
  (Editor: Dr. Young Min Choi)
  - Application of proteomics and lipidomics in quality of meat and milk products
  - Functional ingredients and additives for structure formation
  - Meal kits and home meal replacement (HMR), Etc.

 ■ Innovative safety and freshness control of animal-based products
 (Editor: Dr. Changsun Choi)
  - High pressure processing
  - Plasma technology
  - Advanced active packaging and sensor technology (quality indicator, time-and temperature indicator, etc)
  - Edible coating, etc.

I don't want to open this window for a day.