Protective Effect of Lactobacillus plantarum R2 and Lactobacillus sakei B2 on Low-Salt Sliced Sausages Stored at 5 °C

This study aimed to investigate the protective effects of inoculating Lactobacillus plantarum R2 and Lactobacillus sakei B2 on low-salt sliced chicken sausages during storage at 5 °C. The results demonstrated that L. plantarum R2 inhibited the growth of Pseudomonas fluorescens (p < 0.05). The results of the high-throughput sequencing indicated that the chicken sausage inoculated with L. plantarum R2 improved the microbiological quality of the sample. The levels of thiobarbituric acid reactive substances and carbonyl content of the sausages treated with L. plantarum R2 and L. sakei B2 were lower than those of the control (p < 0.05). L. plantarum R2 exhibited a higher antioxidant activity compared to that of L. sakei B2. Therefore, L. plantarum R2 was found to have the potential to improve physicochemical properties, organoleptic characteristics, and food safety of low-salt sliced cooked chicken sausages.