Table 2. Effect of different starter cultures on VBN and TBARS values of dry fermented sausages during fermentation and ripening

Attributes	Days	Treatments¹⁾			SEM
Attributes	Days	COS	PE1	PE2	SEM
VBN (mg%)	7 days of fermentation	5.60^bC	6.72^aA	6.07^bB	0.30
	7 days of ripening	6.72^aB	5.69^bB	5.60^bB	0.19
	14 days of ripening	8.40^aA	5.60^cB	6.91^bA	0.19
	SEM	0.23	0.19	0.26
TBARS (mg MA/kg)	7 days of fermentation	1.23^bA	0.95^cA	1.29^aA	0.01
	7 days of ripening	1.11^aB	0.56^cC	1.05^bB	0.02
	14 days of ripening	0.84^aC	0.65^cB	0.80^bC	0.01
	SEM	0.02	0.01	0.02

Treatments are different strain of Pediococcus spp. used in the present study: COS, commercial starter culture; PE1, P. acidiliactici; PE2, P. pentosaceus, Starterkulturen Almi Rohschinken, used as control (n=3).
Means in a row with different superscripts are significantly different (p<0.05).
Means in a column with different superscripts are significantly different (p<0.05).
VBN, volatile basic nitrogen; TBARS, thiobarbituric acid reactive substance.