Table 1. Experimental design for fermented sausage with starter cultures isolated from Korean fermented food

Starter culture	Control	Treatment
	CS	GD	GS	GDS	ND	NS	NDS	GND	GNS	GNDS
Pediococcus pentosaceus SMFM2016-GK1 (G)	-	Inoculated	Inoculated	Inoculated	-	-	-	Inoculated	Inoculated	Inoculated
P. pentosaceus SMFM2016-NK3 (N)	-	-	-	-	Inoculated	Inoculated	Inoculated	Inoculated	Inoculated	Inoculated
Debaryomyces hansenii SMFM2021-D1 (D)	-	Inoculated	-	Inoculated	Inoculated	-	Inoculated	Inoculated	-	Inoculated
D. hansenii SMFM2021-S8 (S)	-	-	Inoculated	Inoculated	-	Inoculated	Inoculated	-	Inoculated	Inoculated
Commercial starter (CS)	Inoculated	-	-	-	-	-	-	-	-	-
Penicillium nalgiovense SMFM2021-S6	-	Inoculated	Inoculated	Inoculated	Inoculated	Inoculated	Inoculated	Inoculated	Inoculated	Inoculated
P. nalgiovense Sarterkulturen Edelschimmel	Inoculated	-	-	-	-	-	-	-	-	-