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

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 10(7) 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 of cold storage. After production, the LP and AW sausages had a lower pH than the cured (C) and uncured (S) control samples. LP sausages exhibited a stable pink colour due to myoglobin conversion to nitrosylmyoglobin, comparable to the cured control. The LP sausages were similar in overall sensory quality to the cured (C) samples and were superior to the S and AW sausages after storage. The lowest ORP value was observed in treatment C after production, whereas after storage, no significant differences were found between the treatments. The highest antioxidant activity of peptides was observed in the LP sausages. It was shown that the LP and AW treatments had lower saturated fatty acid content and higher monounsaturated and polyunsaturated fatty acid content than the C and S treatments. Nevertheless, the C treatment had the lowest TBARS value. Lower total viable counts were found in the C and LP treatments than in the S and AW treatments after storage. Our research demonstrates the potential of L. plantarum S21 for producing heat-treated sausages without nitrites, assuming the implementation of additional anti-botulinum barriers. Nevertheless, further studies on the role of bacteria in meat oxidation processes are needed.