. 2024 Jul 15;23:101655. doi: 10.1016/j.fochx.2024.101655

Table 1.

Free amino acid contents (mg/g) of the dry sausages coinoculated with different autochthonous starter cultures after a nine-day ripening.

Free amino acid	Control	LP	LP + SC	LP + PK	LP + PK + SC
Aspartic acid	1.35 ± 0.06^c	0.90 ± 0.04^d	0.52 ± 0.01^e	2.75 ± 0.05^a	1.97 ± 0.02^b
Glutamic acid	4.08 ± 0.14^d	4.42 ± 0.15^c	4.93 ± 0.28^b	4.97 ± 0.64^b	5.51 ± 0.21^a
Serine	0.48 ± 0.04^a	0.26 ± 0.02^b	0.43 ± 0.04^ab	0.31 ± 0.03^ab	0.37 ± 0.02^ab
Glycine	0.35 ± 0.07^ab	0.36 ± 0.06^ab	0.28 ± 0.04^b	0.43 ± 0.08^a	0.42 ± 0.07^a
Histidine	0.94 ± 0.22^c	1.72 ± 0.27^ab	1.41 ± 0.20^bc	2.15 ± 0.16^a	2.01 ± 0.27^a
Threonine	1.21 ± 0.38^b	0.70 ± 0.12^c	1.87 ± 0.34^a	1.91 ± 0.14^a	1.78 ± 0.10^a
Alanine	1.18 ± 0.09^a	0.89 ± 0.07^b	0.95 ± 0.22^b	1.10 ± 0.21^a	0.92 ± 0.15^b
Arginine	3.46 ± 0.41^a	3.50 ± 0.35^a	3.79 ± 0.17^a	2.56 ± 0.29^b	2.37 ± 0.12^b
Proline	0.34 ± 0.06^b	0.03 ± 0.02^c	0.90 ± 0.05^a	0.07 ± 0.03^c	0.04 ± 0.02^c
Tyrosine	0.23 ± 0.06^a	0.19 ± 0.05^ab	0.18 ± 0.05^ab	0.22 ± 0.06^a	0.13 ± 0.04^b
Valine	0.15 ± 0.02^c	0.24 ± 0.03^b	0.22 ± 0.02^b	0.30 ± 0.02^a	0.30 ± 0.01^a
Methionine	0.15 ± 0.02^a	0.09 ± 0.03^ab	0.06 ± 0.04^b	0.17 ± 0.03^a	0.14 ± 0.04^ab
Cysteine	1.45 ± 0.32^a	1.63 ± 0.28^a	1.95 ± 0.28^a	1.75 ± 0.30^a	1.62 ± 0.21^a
Isoleucine	0.30 ± 0.05^a	0.28 ± 0.05^a	0.31 ± 0.06^a	0.31 ± 0.05^a	0.27 ± 0.04^a
Leucine	0.38 ± 0.01^c	0.41 ± 0.03^bc	0.38 ± 0.03^c	0.53 ± 0.02^a	0.44 ± 0.06^b
Phenylalanine	0.16 ± 0.01^a	0.07 ± 0.01^b	0.08 ± 0.02^b	0.08 ± 0.01^b	0.07 ± 0.01^b
Lysine	1.13 ± 0.19^a	1.09 ± 0.11^a	1.03 ± 0.20^a	0.99 ± 0.10^a	1.00 ± 0.17^a
Total	17.7 ± 0.64^d	17.0 ± 0.71^d	19.2 ± 0.54^c	21.6 ± 0.81^a	20.3 ± 0.66^b

a-d Means within the same row with different lowercase letters differ significantly (p < 0.05).

Control: noninoculation; LP: Lactiplantibacillus plantarum S8; LP + SC: Lactiplantibacillus plantarum S8 + Staphylococcus carnosus L8; LP + PK: Lactiplantibacillus plantarum S8 + Staphylococcus carnosus L8; LP + SC + PK: Lactiplantibacillus plantarum S8 + Staphylococcus carnosus L8 + Pichia kudriavzevii M6.