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.