Table 1. Effect of different strains of LAB starter cultures on total plate count (TPC) and LAB counts of dry fermented sausage (Log CFU/g) after drying and ripping period
Parameter | Treatments1) | SEM |
PP | LP1 | LP2 |
TPC | 9.82a | 8.59b | 9.70a | 0.20 |
LAB | 9.75a | 7.86b | 9.72a | 0.29 |
Treatments are different strain of LAB starter culture used in the present study: 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.