Table 3. Effect of different starter cultures on total plat count (TPC) and lactic acid bacteria (LAB) counts of dry fermented sausages during fermentation and ripening time

Attributes Days Treatments1) SEM
COS PE1 PE2
TPC 1 day of fermentation 8.15aA 7.40bB 7.97aA 0.27
7 days of fermentation 7.61bB 8.39aA 7.42bB 0.40
7 days of ripening 7.25BC 7.33B 7.76A 0.28
14 days of ripening 6.84aC 6.50aC 6.05bC 0.28
SEM 0.33 0.39 0.18
LAB 1 day of fermentation 6.83B 7.09C 7.23B 0.24
7 days of fermentation 7.51bA 8.72aA 7.65bAB 0.59
7 days of ripening 6.42bC 7.81aB 7.96aA 0.10
14 days of ripening 6.71aBC 6.47bD 5.92cC 0.12
SEM 0.22 0.34 0.40
Treatments are different strain of Pediococcus spp. used in the present study: COS, commercial starter culture; PE1, P. acidiliactici; PE2, P. pentosaceus, Starterkulturen Almi Rohschinken, used as control (n=3).
Means in a row with different superscripts are significantly different (p<0.05).
Means in a column with different superscripts are significantly different (p<0.05).
TPC, total plate count; LAB, lactic acid bacteria.