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

Table 2. Effect of different strains of LAB starter cultures on pH, water activity (a_w), VBN, and TBARS values of dry fermented sausages after drying and ripping period.

Attributes	Treatments¹⁾			SEM
Attributes	PP	LP1	LP2	SEM
pH	4.91^c	5.23^a	5.05^b	0.01
a_w	0.83^a	0.78^b	0.74^c	0.00
VBN (mg %)	14.01^a	11.63^b	14.05^a	0.24
TBARS (mg MDA/kg)	0.83^b	0.90^a	0.74^c	0.01

¹⁾

Treatments are as described in the Table 1. 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; VBN, volatile basic nitrogen; TBARS, thiobarbituric acid reactive substances.

Table 2. Effect of different strains of LAB starter cultures on pH, water activity (aw), VBN, and TBARS values of dry fermented sausages after drying and ripping period.

Table 2. Effect of different strains of LAB starter cultures on pH, water activity (a_w), VBN, and TBARS values of dry fermented sausages after drying and ripping period.