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.