Table 1. Experimental design for dry-cured ham with starter cultures and spice

Treatments	Temperature (°C)	Spice1)	Starter cultures
			Commercial	SMFM2021-D1	SMFM2021-S8	SMFM2021-S6
C	20	Curing	Inoculated
C	25	Curing	Inoculated
DD	20	Curing		Inoculated		Inoculated
DD	25	Curing		Inoculated		Inoculated
FD	20	Curing			Inoculated	Inoculated
FD	25	Curing			Inoculated	Inoculated
DFD	20	Curing		Inoculated	Inoculated	Inoculated
DFD	25	Curing		Inoculated	Inoculated	Inoculated

Spice: 0.5% of black pepper, 0.15% of juniper berry, 0.2% of sugar, 0.1% of garlic powder, 0.15% of cilantro seed powder, 1% of nitrite pickling salt, 2.5% of salt, 0.05% of bay leaf.
C, Penicillium nalgiovense Saterkulturen Edelchimmel of commercial starter; DD, Debaryomyces hansenii SMFM2021-D1 of Doenjang produced in Korea and SMFM2021-S6 of P. nalgiovense of fermented sausages; FD, D. hansenii SMFM2021-S8 of fermented sausage produced in Korea and SMFM2021-S6 of P. nalgiovense of fermented sausages; DFD, DD+FD; 20, 20°C; 25, 25°C.
SMFM2021-S6 is not marked in treatments name.