. 2021 Jul 1;41(4):636–649. doi: 10.5851/kosfa.2021.e21

Table 1. Effect of different strains of LAB starter cultures on total plate count (TPC) and LAB counts of dry fermented sausage (Log CFU/g) after drying and ripping period.

Parameter	Treatments¹⁾			SEM
Parameter	PP	LP1	LP2	SEM
TPC	9.82^a	8.59^b	9.70^a	0.20
LAB	9.75^a	7.86^b	9.72^a	0.29

¹⁾

Treatments are different strain of LAB starter culture used in the present study: PP, Pediococcus pentosaceus (KCTC-13100); LP1, Lactobacillus plantarum (KCTC-21004); LP2, Lactobacillus plantarum (KCTC-13093). n=3.

^a,b

Means with different superscript are significantly different (p<0.05).

LAB, lactic acid bacteria.