Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage

Encapsulation of Lactobacillus plantarum in alginate spheres provides higher probiotic viability in dry‐sausages during chilled storage (60 days) and more appropriate physicochemical properties. Summary The impact of free and encapsulated Lactobacillus plantarum addition on the physicochemical and microbiological properties during chilled storage (60 days) of dry‐fermented sausages have been studied. Control (C) treatment was performed without probiotic incorporation, and the reformulation was comprised of L. plantarum as free cells (F) in alginate spheres (EA), in water‐in‐oil simple emulsion (ESM) and in water‐in‐oil‐in‐water double emulsion (EDM). After 60 days of storage, lower (P