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

Table 4. Effect of different strains of LAB starter cultures on textural properties analysis (TPA) and shear force values of dry fermented sausage after drying and ripping period.

Attributes	Treatments¹⁾			SEM
Attributes	PP	LP1	LP2	SEM
Hardness (kgf)	3.82^b	5.83^a	2.34^c	1.00
Springiness	0.94	0.89	0.88	0.07
Cohesiveness	0.30^b	0.29^b	0.48^a	0.06
Chewiness (kgf)	1.06^b	1.46^a	0.96^b	0.21
Adhesiveness	0.71	0.79	1.21	1.22
Shear force (kgf)	1.52^c	3.80^b	6.58^a	0.73

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–c

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

LAB, lactic acid bacteria.