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<p>Lactic acid bacteria (LAB) can be used as a natural alternative due to the demand for sodium reduction, enhancing preservation by inhibiting spoilage microorganisms, including <i>Listeria monocytogenes</i>, while also improving technological properties. This study evaluated the effects of different LAB strains on pH, water activity, and microbial stability in sodium-reduced fermented sausages. Six different formulations were prepared: one control formulation with standard sodium content (C) and five sodium-reduced formulations. Among these, one formulation was produced without LAB addition (NAR), while the remaining four included sodium reduction combined with the inoculation of different LAB strains: SJRP55 (<i>Leuconostoc mesenteroides</i> subsp. <i>mesenteroides</i> SJRP55), ST8SH (<i>Lactiplantibacillus plantarum</i> ST8SH), LGG <i>(Lacticaseibacillus rhamnosus</i> GG), and BGP1 (<i>Lacticaseibacillus paracasei</i> BGP1). <i>Lpb. plantarum</i> ST8SH demonstrated strong growth during fermentation and ripening, effectively controlling <i>Listeria</i> contamination, which was inoculated following slicing of the sodium-reduced fermented sausage. Its antimicrobial activity was particularly evident in sliced sodium-reduced fermented sausages, reducing <i>Listeria innocua</i> ATCC 33090 to 3 log CFU/g after 7&#xa0;days. Sodium reduction combined with LAB application preserved the technological properties of the product while lowering pH and water activity, thereby enhancing microbial safety. These findings highlight <i>Lpb. plantarum</i> ST8SH as a promising biopreservative for healthier and safer sodium-reduced fermented sausages. However, further research is needed to understand its antimicrobial mechanisms.</p>

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Lactic Acid Bacteria as Bioprotective Cultures in Sodium-Reduced Fermented Sausages: Technological Performance and Post-slicing Control of Listeria innocua

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年3月2日

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  • Marcello Lima Bertuci,
  • Carlos Alberto Alves Junior,
  • Svetoslav Dimitrov Todorov,
  • Ana Lúcia Barretto Penna,
  • Andrea Carla da Silva Barretto

摘要

Lactic acid bacteria (LAB) can be used as a natural alternative due to the demand for sodium reduction, enhancing preservation by inhibiting spoilage microorganisms, including Listeria monocytogenes, while also improving technological properties. This study evaluated the effects of different LAB strains on pH, water activity, and microbial stability in sodium-reduced fermented sausages. Six different formulations were prepared: one control formulation with standard sodium content (C) and five sodium-reduced formulations. Among these, one formulation was produced without LAB addition (NAR), while the remaining four included sodium reduction combined with the inoculation of different LAB strains: SJRP55 (Leuconostoc mesenteroides subsp. mesenteroides SJRP55), ST8SH (Lactiplantibacillus plantarum ST8SH), LGG (Lacticaseibacillus rhamnosus GG), and BGP1 (Lacticaseibacillus paracasei BGP1). Lpb. plantarum ST8SH demonstrated strong growth during fermentation and ripening, effectively controlling Listeria contamination, which was inoculated following slicing of the sodium-reduced fermented sausage. Its antimicrobial activity was particularly evident in sliced sodium-reduced fermented sausages, reducing Listeria innocua ATCC 33090 to 3 log CFU/g after 7 days. Sodium reduction combined with LAB application preserved the technological properties of the product while lowering pH and water activity, thereby enhancing microbial safety. These findings highlight Lpb. plantarum ST8SH as a promising biopreservative for healthier and safer sodium-reduced fermented sausages. However, further research is needed to understand its antimicrobial mechanisms.