Bioprotective and Technological Roles of Lactic Acid Bacteria in Reduced-Sodium Fermented Sausages

Fermented sausages are popular worldwide due to their sensory and nutritional characteristics, as well as their convenience for storage and consumption. The production and consumption of meat products are associated with negative impacts from the risks of high sodium intake, such as cardiovascular disease and hypertension. Salt (NaCl) plays an important role in the preservation, water loss during drying, reduction in water activity, and sensory characteristics of meat and other fermented food products. NaCl reduction is considered a challenge because it affects the sensory properties of meat and can compromise the safety and microbiological parameters related to the spoilage of the fermented meat product. The use of microorganisms, such as LAB, has been studied as an innovative way to substitute traditional preservatives. They produce various metabolites, including bioactive and antimicrobial substances that are actively involved in health benefits and guarantee the safety of meat products. These natural substances produced by bacteria extend shelf life by inhibiting spoilage and pathogenic microorganisms. This review discusses the potential application of lactic acid bacteria in the reformulation of fermented sausages, challenges, and beneficial effects on sensorial, safety, and health properties.