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

Table 3. Effect of different strains of LAB starter cultures on color values of dry fermented sausages after drying and ripping period.

Parameter	Treatments¹⁾			SEM
Parameter	PP	LP1	LP2	SEM
L* (lightness)	52.89^a	48.59^b	52.71^a	2.74
a* (redness)	6.16	5.93	5.91	0.87
b* (yellowness)	9.58^b	9.56^b	11.78^a	0.92

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.