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.