Table 3. pH of fermented sausage with starter cultures isolated from Korean fermented food

Fermentation period (d)	Control	Treatment									SEM
Fermentation period (d)	CS	GD	GS	GDS	ND	NS	NDS	GND	GNS	GNDS	SEM
0	5.93^Ac	5.96^Ab	5.90^Ad	5.93^Ac	5.94^Abc	5.89^Ad	5.93^Ac	6.04^Aa	5.93^Ac	5.95^Abc	0.01
1	5.93^Acde	5.95^Ab	5.90^Af	5.93^Acd	5.94^Acd	5.87^Ag	5.92^Ade	6.02^Aa	5.92^Ae	5.94^Abc	0.01
2	5.88^Bcd	5.90^Bbc	5.67^Bf	5.85^Bd	5.93^Ab	5.24^Bg	5.23^Bg	5.98^Aa	5.77^Be	5.66^Bf	0.03
3	5.67^Cb	5.83^Ca	4.97^Cd	5.22^Cc	5.77^Ba	4.98^Cd	4.93^Cd	5.81^Ba	5.18^Cc	5.00^Cd	0.07
SEM	0.02	0.03	0.02	0.03	0.01	0.04	0.04	0.04	0.04	0.03	0.02

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).
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.