Table 5. Sensory evaluation of sausages fermented using strains derived from fermented foods in Korea on 31 days

Traits¹⁾	CST	GKDS	NKDS	SEM
Flavor	7.88^b	9.10^a	9.00^ab	0.787
Tenderness	8.83^b	9.75^a	8.58^b	0.550
Texture	8.67^b	9.42^a	8.67^ab	0.664
Overall acceptability	8.67^b	9.67^a	8.50^b	0.483

SEM (n=18).
Flavor: 1=extremely inadequate, 10=extremely adequate; tenderness: 1=extremely hard, 10=extremely soft; texture: 1=extremely tough, 10=extremely tender; overall acceptability: 1=extremely unacceptable, 10=extremely acceptable.
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.