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.