The objectives of the study were to improve the functionality of fermented salami using probiotics, to evaluate the effects of the addition of probiotics on the physicochemical and microbiological characteristics and sensory acceptance of fermented salami, and to introduce a brand‐new probiotic food to the market for meat products. Fermented salami samples were produced using various formulations, including no probiotic (A), non‐probiotic starter cultures (B) or probiotic cultures [Lacticaseibacillus rhamnosus LR32 200B (C), Lactiplantibacillus plantarum LP115 400B (D), Bifidobacterium lactis BB12 (E), and L. rhamnosus LR32 200B + L. plantarum LP115 400B (F)]. The samples were kept at 4°C for 60 days, and their probiotic viability as well as their chemical, physical, microbiological, and sensory qualities were assessed at intervals of 0, 15, 30, 45, and 60 days. The probiotic addition enhanced the safety and quality of the product while favorably affecting the microbiological, physical, chemical, and sensory properties of the samples. The sample produced with mixed probiotics (F) had the highest moisture and fat content and the lowest pH. Lactic acid bacteria counts were found above 6.0 log CFU/g in the samples produced with probiotic at the end of the storage. Probiotic added products were rated higher than products without probiotics in terms of color, texture, flavor, and overall acceptance during storage. Consequently, a probiotic fermented salami with high probiotic cell counts and meeting the sensory preferences of the consumers was produced.

中文翻译：

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使用鼠李糖乳杆菌、植物乳杆菌和乳双歧杆菌生产益生菌发酵萨拉米

该研究的目的是利用益生菌改善发酵萨拉米的功能性，评估益生菌的添加对发酵萨拉米的理化和微生物特性以及感官接受度的影响，并向市场推出一种全新的益生菌食品用于肉制品。发酵萨拉米样品使用各种配方生产，包括无益生菌 (A)、非益生菌发酵剂 (B) 或益生菌培养物 [鼠李糖乳酸杆菌LR32 200B（C），植物乳杆菌LP115 400B（D），乳双歧杆菌BB12（E），和鼠李糖乳杆菌LR32 200B+植物乳杆菌LP115 400B (F)]。将样品在 4°C 下保存 60 天，并每隔 0、15、30、45 和 60 天评估其益生菌活力及其化学、物理、微生物和感官品质。益生菌的添加提高了产品的安全性和质量，同时对样品的微生物、物理、化学和感官特性产生有利影响。使用混合益生菌（F）生产的样品具有最高的水分和脂肪含量以及最低的pH值。在储存结束时用益生菌生产的样品中发现乳酸菌计数高于 6.0 log CFU/g。添加益生菌的产品在颜色、质地、风味和储存期间的整体接受度方面均高于未添加益生菌的产品。因此，生产出了具有高益生菌细胞数并满足消费者感官偏好的益生菌发酵萨拉米。