Table 5. Effect of different strains of LAB starter cultures on sensory properties of dry fermented sausages after drying and ripping period.
| Attributes | Treatments1) | SEM | ||
|---|---|---|---|---|
| PP | LP1 | LP2 | ||
| Color | 4.12a | 3.87a | 2.53b | 0.51 |
| Aroma | 4.23 | 3.50 | 3.42 | 0.66 |
| Sourness | 2.68 | 2.90 | 2.98 | 0.64 |
| Overall acceptability | 4.00a | 3.33b | 3.31b | 0.37 |
1)
Treatments are as described in the Table 1. PP, Pediococcus pentosaceus (KCTC-13100); LP1, Lactobacillus plantarum (KCTC-21004); LP2, Lactobacillus plantarum (KCTC-13093).
a–c
Means with different superscript are significantly different (p<0.05).
LAB, lactic acid bacteria.