Table 2. Protein solubility of sausages fermented using strains derived from fermented foods in Korea on 3 and 31 days

Traits (mg/g)	Time (d)	CST	GKDS	NKDS	SEM
Total protein solubility	3	211.05Aa	242.31Aa	230.41Ba	14.437
	31	233.27Ab	281.82Aab	305.86Aa	26.943
	SEM	16.070	31.271	14.729
Sarcoplasmic protein solubility	3	185.66Aa	176.77Aa	187.56Aa	6.928
	31	144.72Ba	143.77Ba	160.67Aa	8.762
	SEM	5.386	8.228	9.921
Myofibrillar protein solubility	3	25.39Bb	65.54Ba	42.84Bb	9.621
	31	88.55Ab	138.05Aa	145.20Aa	21.23
	SEM	12.751	21.400	12.128

SEM (n=18).
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).
CST, commercial starter culture; GKDS, Pediococcus pentosaceus SMFM2016-GK1+Debaryomyces hansenii SMFM2021-D1+Penicillium nalgiovense SMFM2021 S6; NKDS, P. pentosaceus SMFM2016-NK3+D. hansenii SMFM2021+P. nalgiovense SMFM2021 S6.