Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham

This study analyzed the microbiological (Lactobacillus spp., Staphylococcus spp., mold, yeast, aerobic bacteria) and physicochemical properties [pH, salinity, water activity, volatile basic nitrogen (VBN), and thiobarbituric acid reactive substances]. The starters were used by mixing Debaryomyces hansenii separated from Korean Doenjang (D) and fermented sausage (S). The starter was inoculated with dry-cured ham and aged for 6 weeks at 20 degrees C and 25 degrees C, respectively. The aerobic bacteria, Lactobacillus spp., and Staphylococcus spp. of D, S, and DS treatment showed significantly higher values at 25 degrees C than at 20 degrees C. Among them, S25 treatment showed a high tendency. At week 6, the mold of the S25 treatment was significantly higher than the S20 treatment, and the yeast was higher in 25 degrees C than 20 degrees C (p<0.05). The pH of all treatment groups increased with the aging period. Compared with that at 25 degrees C, the pH was significantly higher at 20 degrees C (p<0.05). The water activity showed a significant decrease as the aging period increased, and the treatment of D25, S20, and DS20 showed a significantly higher value at week 6 (p<0.05). Compared with that at 20 degrees C, the VBN content was higher at 25 degrees C. At week 6, the VBN contents of the C20, S25, and DS25 groups were higher than those of the other treatment groups. Therefore, inoculation of D. hansenii separated from fermented sausage produced in Korean starter at 25 degrees C is expected to improve the safety of harmful microorganisms and physiochemical properties in dry-cured ham.