Table 2. Effect of different strains of LAB starter cultures on pH, water activity (aw), VBN, and TBARS values of dry fermented sausages after drying and ripping period

Attributes Treatments1) SEM
PP LP1 LP2
pH 4.91c 5.23a 5.05b 0.01
aw 0.83a 0.78b 0.74c 0.00
VBN (mg %) 14.01a 11.63b 14.05a 0.24
TBARS (mg MDA/kg) 0.83b 0.90a 0.74c 0.01
Treatments are as described in the Table 1. 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; VBN, volatile basic nitrogen; TBARS, thiobarbituric acid reactive substances.