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Physicochemical parameters determined during dry sausages fermentation and ripening periods. (a) pH values; (b) humidity (%); (c) a w (%). Systems: ◆-◆: SAS-1 (Lactobacillus sakei 487 + Staphylococcus vitulinus C2); ■—■: C-1 (noninoculated control system simultaneously manufactured with SAS-1); ▲- · -▲: SAS-2 (L. sakei 442 + S. xylosus C8); ●⋯●: C-2 (noninoculated control system simultaneously manufactured with SAS-2).
