Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)

Figure 3

Effect of autochthonous starter cultures on the sensory attributes of fermented sausages. (a) Comparison between SAS-1 and its control system C-1. (b) Comparison between SAS-2 and its control system C-2. Systems: ◆-◆: SAS-1 (Lactobacillus sakei 487 + Staphylococcus vitulinus C2); ■---■: C-1 (noninoculated control system simultaneously manufactured with SAS-1); ▲- -▲: SAS-2 (L. sakei 442 + S. xylosus C8); ●⋯●: C-2 (noninoculated control system simultaneously manufactured with SAS-2). ^*Significantly different ().

(a)

(b)