Table 2. Change in the counts of aerobic bacteria, Lactobacillus, and Staphylococcus of dry-cured ham with various starters and temperatures during the aging period

Traits Treatment Aging period (wk) SEM1)
0 2 4 6
Aerobic bacteria (Log CFU/g) C20 6.86c 7.57CDb 7.71Eb 8.25Da 0.17
C25 6.86c 8.63Bb 8.63Cb 9.43Ba 0.26
D20 6.86c 7.22Db 7.62Ea 7.74Ea 0.09
D25 6.86b 9.69Aa 9.71ABa 9.63Ba 0.35
S20 6.86c 7.42CDb 7.48Eb 8.27Da 0.16
S25 6.86b 9.50Aa 9.83Aa 9.93Aa 0.26
DS20 6.86d 7.75Cc 8.23Db 8.69Ca 0.20
DS25 6.86c 9.46Ab 9.50Bb 9.62Ba 0.32
SEM2) 0.20 0.18 0.12
Lactobacillus spp. (Log CFU/g) C20 7.77c 8.33Bb 8.83Ca 8.98Ca 0.14
C25 7.77c 8.36Bb 8.64Cb 9.37Ba 0.16
D20 7.77a 6.21Cc 6.57Ebc 7.14Eb 0.18
D25 7.77c 9.00ABb 9.79Aa 9.72Aa 0.22
S20 7.77a 6.41Cd 7.10Dc 7.56Db 0.11
S25 7.77c 9.43Ab 9.66Aab 9.96Aa 0.22
DS20 7.77a 6.67Cc 6.50Ec 7.36EDb 0.13
DS25 7.77b 9.13Ba 9.22Ba 9.64ABa 0.16
SEM2) 0.22 0.24 0.18
Staphylococcus spp. (Log CFU/g) C20 2.26d 8.60Bb 9.19Ba 7.80Dc 0.78
C25 2.26c 8.37Bb 8.36Cb 9.45Ba 0.68
D20 2.26c 5.96Cb 6.11Eb 7.69Da 0.60
D25 2.26b 9.53Aa 9.63Aa 9.74ABa 0.96
S20 2.26d 6.53Cc 7.40Db 8.26Ca 0.70
S25 2.26b 9.59Aa 9.67Aa 9.85Aa 0.71
DS20 2.26d 6.53Cc 7.14Db 7.76Da 0.61
DS25 2.26b 9.48Aa 9.59Aa 9.59ABa 0.78
SEM2) 0.26 0.24 0.17
SEM (n=40).
SEM (n=80).
Means in the same column with different letters are significantly different (p<0.05).
Means in the same row with different letters are significantly different (p<0.05).
CFU, colony forming units; C20, commercial starter dry-aged at 20°C; C25, commercial starter dry-aged at 25°C; D20, D. hansenii SMFM2021-D1+P. nalgiovense SMFM2021-S6 dry-aged at 20°C; D25, D. hansenii SMFM2021-D1+P. nalgiovense SMFM2021-S6 dry-aged at 25°C; S20, D. hansenii SMFM2021-S8+P. nalgiovense SMFM2021-S6 dry-aged at 20°C; S25, D. hansenii SMFM2021-S8+P. nalgiovense SMFM2021-S6 dry-aged at 25°C; DS20, D. hansenii SMFM2021-D1+D. hansenii SMFM2021-S8+P. nalgiovense SMFM2021-S6 dry-aged at 20°C; DS25, D. hansenii SMFM2021-D1+D. hansenii SMFM2021-S8+P. nalgiovense SMFM2021-S6 dry-aged at 25°C.