Table 4. Texture properties of sausages fermented using strains derived from fermented foods in Korea on 31 days

Traits	CST	GKDS	NKDS	SEM
Hardness (kg)	9.88^a	11.28^a	8.49^b	0.768
Springiness	0.76^b	0.85^a	0.82^a	0.051
Gumminess (kg)	3.53^a	3.51^a	2.78^b	0.309
Chewiness (kg)	2.65^a	2.96^a	2.29^b	0.304
Cohesiveness	0.36^a	0.31^a	0.33^a	0.032

SEM (n=18).
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.