Table 1. Ingredient list of fermented sausages from different regions of South Korea

Sample	Starter culture		Ingredients	Fermentation period
	Lactic acid bacteria	Mold
A	Non-starter	Penicillium nalgiovense	Pork shoulders, pork fat, red wine, salt, black pepper, garlic, nitrite, ascorbic acid	40–45 d
B	Mixed lactic acid bacteria (21 species)	Non-starter	Pork shoulders, pork fat, salt 1%, herb mix (coriander, clove, fennel, oregano), garlic, black pepper, salt, nitrate	60–65 d