Table 4. Effect of different starter cultures on color characteristics of dry fermented sausages during fermentation and ripening

Attributes	Days	Treatments¹⁾			SEM
Attributes	Days	COS	PE1	PE2	SEM
L*	1 day of fermentation	64.95^A	64.59^A	64.59^A	2.69
	7 day of fermentation	64.55^A	64.41^A	63.51^A	1.61
	7 day of ripening	59.12^B	54.68^B	57.11^B	1.85
	14 day of ripening	56.58^B	53.58^B	57.36^B	3.50
	SEM	2.31	2.47	2.77
a*	1 day of fermentation	6.77^b	7.70^b	8.89^a	0.99
	7 days of fermentation	6.81	7.45	6.98	1.31
	7 days of ripening	7.99	9.544	7.18	1.48
	14 days of ripening	7.79	8.74	7.43	1.48
	SEM	1.27	1.31	1.40
b*	1 day of fermentation	7.97^b	8.28^b	9.23^a	0.64
	7 days of fermentation	8.23	8.75	7.99	0.52
	7 days of ripening	7.65	7.84	8.14	1.31
	14 days of ripening	9.20	7.99	9.28	1.07
	SEM	1.03	0.90	0.88

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).