Table 2. Microbial population of fermented sausage with starter cultures isolated from Korean fermented food

Trait	Fermentation period (d)	Control	Treatments									SEM
Trait	Fermentation period (d)	CS	GD	GS	GDS	ND	NS	NDS	GND	GNS	GNDS	SEM
AC	0	4.33^Dd	4.86^Db	4.94^Cb	4.89^Db	5.02^Dab	5.15^Da	5.16^Da	4.53^Dc	4.90^Db	4.98^Db	0.08
	1	6.32^Cc	5.97^Ce	6.19^Bcd	6.00^Cde	5.84^Cce	6.85^Ca	6.96^Ca	5.92^Ce	6.29^Cc	6.60^Cb	0.11
	2	7.74^Be	7.55^Bf	8.64^Ab	7.78^Be	7.44^Bf	8.41^Bc	8.82^Ba	7.47^Bf	7.87^Be	8.11^Bd	0.09
	3	8.85^Ad	9.05^Acd	8.68^Ad	9.36^Abc	9.57^Aab	9.36^Abc	9.34^Abc	9.85^Aa	9.47^Aabc	9.33^Abc	0.27
	SEM	0.15	0.09	0.16	0.15	0.16	0.13	0.09	0.21	0.12	0.12
LABC	0	3.96^Df	4.70^Dcd	4.96^Dab	4.76^Dc	4.56^Dde	4.99^Da	4.96^Dab	4.49^Ce	4.79^Dbc	4.79^Dc	0.11
	1	5.14^Cf	5.59^Ce	6.07^Cbcd	5.87^Ccde	5.67^Cde	6.83^Ca	6.91^Ca	4.76^Cf	6.23^Cbc	6.30^Cb	0.24
	2	7.74^Bb	7.21^Bcd	8.40^Ba	6.96^Bd	6.95^Bd	8.29^Ba	8.30^Ba	7.61^Bbc	7.88^Bab	8.06^Bab	0.31
	3	9.16^Aab	9.00^Abc	9.33^Aab	9.44^Aa	8.72^Ac	9.45^Aa	9.25^Aab	9.50^Aa	9.50^Aa	9.46^Aa	0.25
	SEM	0.30	0.21	0.15	0.39	0.26	0.19	0.31	0.20	0.11	0.16
STPC	0	3.47^Bab	3.60^Ca	3.61^Ba	3.54^Cab	3.61^Ca	3.38^Cab	3.48^Cab	3.27^Cb	3.49^Cab	3.34^Bab	0.13
	1	3.45^Bd	4.59^Ba	3.97^Bbc	3.74^Ccd	4.54^Ba	3.64^Bcd	4.16^Bb	3.91^Bbc	3.62^Ccd	3.90^Abc	0.18
	2	3.57^Bd	4.75^Ba	4.13^Bc	4.00^Bc	4.54^Bb	3.95^Ac	4.38^ABb	4.12^Bc	3.97^Bc	4.12^Ac	0.13
	3	5.18^Aa	5.37^Aa	4.91^Aab	5.42^Aa	5.44^Aa	3.94^Ad	4.56^Abc	5.19^Aa	4.44^Abc	4.13^Acd	0.26
	SEM	0.10	0.11	0.33	0.17	0.17	0.10	0.17	0.23	0.16	0.20
YMC	0	3.78^Cc	5.27^Ca	5.09^Bab	4.76^Db	5.08^Bab	5.31^Ba	5.26^Aa	5.24^Ba	4.95^Cab	5.07^Cab	0.16
	1	4.04^Cb	5.29^Ca	5.28^ABa	5.26^Ca	5.24^Ba	5.35^Ba	5.34^Aa	5.37^Ba	5.22^Ca	5.38^BCa	0.16
	2	4.48^Bc	5.53^Bab	5.36^ABab	5.70^Ba	5.39^Bab	5.47^Bab	5.30^Ab	5.43^Bab	5.60^Bab	5.72^ABa	0.20
	3	5.68^Acd	5.85^Abc	5.57^Acd	6.19^Aab	5.92^Aabc	5.84^Abc	5.41^Ad	6.29^Aa	6.32^Aa	5.97^Aabc	0.22
	SEM	0.26	0.13	0.17	0.15	0.13	0.13	0.11	0.30	0.21	0.28

The means in the same column with different letters are significantly different (p<0.05).
The means in the same row with different letters are significantly different (p<0.05).
AC, aerobic bacteria plate count; LABC, Lactobacillus spp. plate count; STPC, Staphylococcus spp. plate count; YMC, yeast and mold plate count; CS, commercial starter culture; GD, Pediococcus pentosaceus SMFM2016-GK1+Debaryomyces hansenii SMFM2021-D1; GS, P. pentosaceus SMFM2016-GK1+D. hansenii SMFM2021-S8; GDS, P. pentosaceus SMFM2016-GK1+D. hansenii SMFM2021-D1+D. hansenii SMFM2021-S8; ND, P. pentosaceus SMFM2016-NK3+D. hansenii SMFM2021-D1; NS, P. pentosaceus SMFM2016-NK3+D. hansenii SMFM2021-S8; NDS, P. pentosaceus SMFM2016-NK3+D. hansenii SMFM2021-D1+D. hansenii SMFM2021-S8; GND, P. pentosaceus SMFM2016-GK1+P. pentosaceus SMFM2016-NK3+D. hansenii SMFM2021-D1; GNS, P. pentosaceus SMFM2016-GK1+P. pentosaceus SMFM2016-NK3+D. hansenii SMFM2021-S8; GNDS, P. pentosaceus SMFM2016-GK1+P. pentosaceus SMFM2016-NK3+D. hansenii SMFM2021-D1+D. hansenii SMFM2021-S8.