Table 6. Effect of different starter cultures on sensory characteristics of dry fermented sausages after the ripening period

Attributes	Treatments¹⁾			SEM
Attributes	COS	PE1	PE2	SEM
Color	2.47^b	4.31^a	3.46^a	0.85
Aroma	3.33	4.14	3.23	0.81
Sourness	4.34	3.96	3.60	0.73
Overall acceptability	3.69^b	4.47^a	3.57^b	0.52

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).