Table 1. Experimental design for dry-cured ham with starter cultures separated from Korean fermented food

Treatments	Temperature (°C)	Starter culture
		C	D	S	SS
C20	20	Inoculated
C25	25	Inoculated
D20	20		Inoculated		Inoculated
D25	25		Inoculated		Inoculated
S20	20			Inoculated	Inoculated
S25	25			Inoculated	Inoculated
DS20	20		Inoculated	Inoculated	Inoculated
DS25	25		Inoculated	Inoculated	Inoculated

Treatments, starter cultures+temperatures.
C, Penicillium nalgiovense Saterkulturen Edelchimmel of commercial starter; D, D. hansenii SMFM2021-D1 of Doenjang produced in Korea; S, D. hansenii SMFM2021-S8 of fermented sausage produced in Korea; SS, P. nalgiovense SMFM2021-S6 of fermented sausage produced in Korea.
SS is not marked in treatments name.