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