Use of Selected Environmental Lactic Acid Bacteria During Industrial Production of Heat-Treated Nitrite-Free Organic Sausage.

ABSTRACT: This study aimed to evaluate the potential of lactic acid bacteria (LAB) isolated from organic acid whey as an alternative to nitrites in heat-treated organic sausages. Eleven LAB strains were screened for their ability to develop sensory characteristics similar to traditionally cured meat. Based on the results, Lactiplantibacillus plantarum S21 was selected for further experiments. Four sausage treatments were produced: control cured (C), salted (S), salted with L. plantarum S21 at 10⁷ CFU/g (LP), and salted with acid whey (AW). The pH value, oxidation-reduction potential (ORP), antioxidant activity of peptides (ABTS•+), thiobarbituric acid-reactive substance (TBARS), fatty acid profile, and microbiological quality were assessed post-production and after 14 days o

SUBMITTER: Szymanski P 

PROVIDER: S-EPMC11941634 | biostudies-literature | 2025 Mar

REPOSITORIES: biostudies-literature