Table 3. Change in the counts of mold and yeast of dry-cured ham with various starters and temperatures during the aging period
Traits | Treatment | Aging period (wk) | SEM1) |
0 | 2 | 4 | 6 |
Mold (Log CFU/g) | C20 | 5.79c | 6.98Db | 7.12Eb | 7.45Da | 0.20 |
C25 | 5.79b | 7.65ABCDa | 7.72CDa | 7.71Ca | 0.22 |
D20 | 5.79d | 7.54BCDc | 7.80CDb | 8.11ABa | 0.21 |
D25 | 5.79b | 8.10ABa | 8.17Aa | 8.19ABa | 0.34 |
S20 | 5.79c | 7.25CDb | 7.68Db | 7.69Ca | 0.22 |
S25 | 5.79b | 7.96Aa | 8.04ABa | 8.28Aa | 0.31 |
DS20 | 5.79c | 7.75ABCDb | 7.88BCDb | 8.17ABa | 0.29 |
DS25 | 5.79b | 7.88ABCa | 7.92BCa | 8.02Ba | 0.29 |
SEM2) | | | 0.11 | 0.06 | 0.06 | |
Yeast (Log CFU/g) | C20 | 3.41c | 6.56Bb | 6.97Da | 7.25Ea | 0.34 |
C25 | 3.41c | 7.36Ab | 8.00ABa | 7.83Cab | 0.47 |
D20 | 3.41c | 7.34Ab | 7.81BCa | 7.88Ca | 0.41 |
D25 | 3.41c | 7.16ABb | 8.18Aa | 8.23Aa | 0.54 |
S20 | 3.41c | 6.56Bb | 7.81BCa | 7.41Da | 0.46 |
S25 | 3.41c | 7.00ABb | 7.95ABCa | 8.12ABa | 0.45 |
DS20 | 3.41b | 7.60Aa | 7.66Ca | 7.76Ca | 0.52 |
DS25 | 3.41c | 6.97ABb | 8.10ABa | 8.07Ba | 0.54 |
SEM2) | | | 0.08 | 0.08 | 0.06 | |
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.