Dry-fermented sausages inoculated with Enterococcus faecium CECT 410 as free cells or in alginate beads

This study evaluated the effects of E. faecium CECT 410 inoculation, either as free cells (CFC) or in alginate beads (CALG), on ripening and storage dry-fermented sausages. Both formulations presented acceptable weight losses during ripening. In both CFC CALG treatments, pH values were lower (P < 0.05) at end stages. Dry-fermented sausages with incorporation probiotics via had higher protein fat, but moisture content. The addition did not affect lipid oxidation Counts than 7 log CFU g−1 periods, except control (CC), which it was detected a natural microbiota. Altogether, 410, effective producing probiotic