This study was undertaken to evaluate the effects of a combination of probiotic strains namely, Lactobacillus plantarum TN8 and Pediococcus acidilactici MA 18/5M and dietary fiber on microbiological and physico-chemical characteristics of sausages stored at 4 °C up to 12 days. L. plantarum TN8 might be a potential food additive in the meat industry as a probiotic agent. Microbial counts revealed a decrease in Enterobacteriaceae of inoculated sausages, which reached values below 2 log CFU/g in the stored product. Reformulated sausages recorded good textural attributes and improved sensory features. At the end of storage period, sausages with different probiotic strains decreased the b* color parameter and cooking loss when compared with control samples. Sensorial and color parameters could be used for constructing regression models to predict overall acceptability. On the other hand, the free fatty acid profile was significantly affected by probiotic strains. Overall, the inclusion of two probiotic strains and fiber improved the hygienic quality and sensorial features of sausages.

这项研究进行评估益生菌菌株即，组合的效果植物乳杆菌TN8和乳酸片球菌MA 18 / 5M和对存储在4℃下长达12天的香肠的微生物学和物理化学特性的膳食纤维。植物乳杆菌TN8作为益生菌剂可能是肉类工业中潜在的食品添加剂。微生物计数显示肠杆菌科细菌减少接种的香肠，在存储产品中其值低于2 log CFU / g。重新配制的香肠具有良好的质地特性，并改善了感官特征。在储存期结束时，与对照样品相比，具有不同益生菌菌株的香肠降低了b *颜色参数和蒸煮损失。感官和颜色参数可用于构建回归模型以预测总体可接受性。另一方面，益生菌菌株显着影响游离脂肪酸的分布。总体而言，包含两种益生菌菌株和纤维改善了香肠的卫生质量和感官特征。