. 2023 May 1;43(3):454–470. doi: 10.5851/kosfa.2023.e9

Table 2. Change in the counts of aerobic bacteria, Lactobacillus, and Staphylococcus of dry-cured ham with various starters and temperatures during the aging period.

Traits	Treatment	Aging period (wk)				SEM¹⁾
Traits	Treatment	0	2	4	6	SEM¹⁾
Aerobic bacteria (Log CFU/g)	C20	6.86^c	7.57^CDb	7.71^Eb	8.25^Da	0.17
	C25	6.86^c	8.63^Bb	8.63^Cb	9.43^Ba	0.26
	D20	6.86^c	7.22^Db	7.62^Ea	7.74^Ea	0.09
	D25	6.86^b	9.69^Aa	9.71^ABa	9.63^Ba	0.35
	S20	6.86^c	7.42^CDb	7.48^Eb	8.27^Da	0.16
	S25	6.86^b	9.50^Aa	9.83^Aa	9.93^Aa	0.26
	DS20	6.86^d	7.75^Cc	8.23^Db	8.69^Ca	0.20
	DS25	6.86^c	9.46^Ab	9.50^Bb	9.62^Ba	0.32
SEM²⁾			0.20	0.18	0.12
Lactobacillus spp. (Log CFU/g)	C20	7.77^c	8.33^Bb	8.83^Ca	8.98^Ca	0.14
	C25	7.77^c	8.36^Bb	8.64^Cb	9.37^Ba	0.16
	D20	7.77^a	6.21^Cc	6.57^Ebc	7.14^Eb	0.18
	D25	7.77^c	9.00^ABb	9.79^Aa	9.72^Aa	0.22
	S20	7.77^a	6.41^Cd	7.10^Dc	7.56^Db	0.11
	S25	7.77^c	9.43^Ab	9.66^Aab	9.96^Aa	0.22
	DS20	7.77^a	6.67^Cc	6.50^Ec	7.36^EDb	0.13
	DS25	7.77^b	9.13^Ba	9.22^Ba	9.64^ABa	0.16
SEM²⁾			0.22	0.24	0.18
Staphylococcus spp. (Log CFU/g)	C20	2.26^d	8.60^Bb	9.19^Ba	7.80^Dc	0.78
	C25	2.26^c	8.37^Bb	8.36^Cb	9.45^Ba	0.68
	D20	2.26^c	5.96^Cb	6.11^Eb	7.69^Da	0.60
	D25	2.26^b	9.53^Aa	9.63^Aa	9.74^ABa	0.96
	S20	2.26^d	6.53^Cc	7.40^Db	8.26^Ca	0.70
	S25	2.26^b	9.59^Aa	9.67^Aa	9.85^Aa	0.71
	DS20	2.26^d	6.53^Cc	7.14^Db	7.76^Da	0.61
	DS25	2.26^b	9.48^Aa	9.59^Aa	9.59^ABa	0.78
SEM²⁾			0.26	0.24	0.17

¹⁾

SEM (n=40).

²⁾

SEM (n=80).

^A–E

Means in the same column with different letters are significantly different (p<0.05).

^a–b

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.