Lactic Acid Bacteria as Bioprotective Cultures in Sodium-Reduced Fermented Sausages: Technological Performance and Post-slicing Control of Listeria innocua

Abstract Lactic acid bacteria (LAB) can be used as a natural alternative due to the demand for sodium reduction, enhancing preservation by inhibiting spoilage microorganisms, including Listeria monocytogenes , while also improving technological properties. This study evaluated the effects of different LAB strains on pH, water activity, and microbial stability in sodium-reduced fermented sausages. Six different formulations were prepared: one control formulation with standard sodium content (C) and five sodium-reduced formulations. Among these, one formulation was produced without LAB addition (NAR), while the remaining four included sodium reduction combined with the inoculation of different LAB strains: SJRP55 ( Leuconostoc mesenteroides subsp. mesenteroides SJRP55), ST8SH ( Lactiplantibacillus plantarum ST8SH), LGG (Lacticaseibacillus rhamnosus GG), and BGP1 ( Lacticaseibacillus paracasei BGP1). Lpb. plantarum ST8SH demonstrated strong growth during fermentation and ripening, effectively controlling Listeria contamination, which was inoculated following slicing of the sodium-reduced fermented sausage. Its antimicrobial activity was particularly evident in sliced sodium-reduced fermented sausages, reducing Listeria innocua ATCC 33090 to 3 log CFU/g after 7 days. Sodium reduction combined with LAB application preserved the technological properties of the product while lowering pH and water activity, thereby enhancing microbial safety. These findings highlight Lpb. plantarum ST8SH as a promising biopreservative for healthier and safer sodium-reduced fermented sausages. However, further research is needed to understand its antimicrobial mechanisms.