The influence of the probiotic strain “Lactobacillus plantarum TN8” bacterium and dietary fiber, namely barley beta-glucan concentrate (BBC), in raw beef sausage on microbiological, color and textural analyses was studied using a Box- Behnken design. Twenty seven treatments representing different replacement levels for meat and sodium nitrite with the L. plantarum TN8 strain and BBC fiber were studied. Results showed that reformulated sausages contained low levels of nitrite even at 0.1% application and the probiotic strain decreased the microbial load for up to 10 days at 4 °C. The newly formulated sausages affected positively a* and b* values. The optimized conditions (75 g/kg meat; 0.1 g/kg nitrite, 0.25% fiber and 5 × 10⁷ CFU/g of probiotic TN8) in the final product decreased chewiness and elasticity. These parameters were influenced by fiber and nitrite levels including interactions.

使用Box-Behnken设计研究了生牛肉香肠中益生菌菌株“植物乳杆菌TN8”细菌和膳食纤维，即大麦β-葡聚糖浓缩物（BBC）对微生物，颜色和质地分析的影响。研究了二十七个代表植物乳杆菌TN8菌株和BBC纤维对肉和亚硝酸钠替代水平不同的处理方法。结果表明，即使在0.1％的施用量下，重新配制的香肠也含有少量的亚硝酸盐，益生菌菌株在4°C的条件下最多可减少10天的微生物负荷。新配制的香肠对a *和b *值有正面影响。优化条件（75克/千克肉； 0.1克/千克亚硝酸盐，0.25％纤维和5×10 ⁷ 最终产品中的CFU / g益生菌TN8）降低了咀嚼性和弹性。这些参数受纤维和亚硝酸盐含量（包括相互作用）的影响。