meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2026-11-3-274-286meat-628Research ArticleСтатьиImproving consumer characteristics of fermented sausages with probiotics usinghttps://orcid.org/0000-0002-4372-6448SemenovaA. A.

Anastasia A. Semenova, Doctor of Technical Sciences, Professor, Deputy Director

26, Talalikhin str., 109316, Moscow

a.semenova@fncps.ruhttps://orcid.org/0000-0003-4916-747XMotovilinaA. A.

Anna A. Motovilina, Candidate of Technical Sciences, Lead Engineer Department of Applied Scientific and Technological Development

26, Talalikhin str., 109316, Moscow

a.motovilina@fncps.ruhttps://orcid.org/0009-0008-9299-7974VasilevaT. V.

Tatiana В. Vasileva, Graduate Student

26, Talalikhin str., 109316, Moscow

vasileva_17@bk.ruhttps://orcid.org/0000-0002-4752-3939VasilevskayaE. R.

Ekaterina R. Vasilevskaya, Candidate of Technical Sciences, Senior Researcher, Experimental Clinic-Laboratory of Biologically Active Substances of an Animal Origin

26, Talalikhin str., 109316, Moscow

e.vasilevskaya@fncps.ruhttps://orcid.org/0000-0002-8581-2379GrudistovaM. A.

Maria A. Grudistova, Candidate of Technical Sciences, Researcher, Department of Hygiene of Production and Microbiology

26, Talalikhin str., 109316, Moscow

m.grudistova@fncps.ruhttps://orcid.org/0000-0001-9265-5511YushinaYu. K.

Yulia K. Yushina, Doctor of Technical Sciences, Head of Department of Hygiene of Production and Microbiology

26, Talalikhin str., 109316, Moscow

yu.yushina@fncps.ruV. M. Gorbatov Federal Research Center for Food SystemsRussian Federation202611102026113274286Copyright © Semenova A.A., Motovilina A.A., Vasileva T.V., Vasilevskaya E.R., Grudistova M.A., Yushina Y.K., 20262026Semenova A.A., Motovilina A.A., Vasileva T.V., Vasilevskaya E.R., Grudistova M.A., Yushina Y.K.Semenova A.A., Motovilina A.A., Vasileva T.V., Vasilevskaya E.R., Grudistova M.A., Yushina Y.K.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/628

Consuming a food product that contains beneficial microorganisms provides a wide range of health benefits, starting from improved digestion and support of intestinal microflora and to an impact on metabolism, improving immune system and normalizing psychological and emotional status. The purpose of this article is to systematize and evaluate the results of experimental studies conducted over the past ten years on using of probiotic cultures in the dry fermented sausage manufacturing technology, including the casting, selection and adaptation of probiotic strains to meat systems. The influence of probiotics on recipes and process parameters was studied. An analysis of research results conducted in various countries shows that the strategy of combining the advantages of controlled fermentation with potential health benefits for consumers is of the greatest interest. Meat technologies make it possible to produce and reliably preserve fermented sausages with a probiotic content of 106–108 CFU/g, even during long-cycle production and subsequent storage. Moreover, the probiotic effect of consuming 30 g of fermented meat products per day is evident even with a probiotic content of less than 106 CFU/g. The observed trends in the recipe composition of fermented sausages, aimed at reducing fat and sodium content, underline the striving of the scientists from various countries to make this type of food product more adapted to the modern dietary requirements. Another promising area of research is the casting and selection of probiotic strains for their using in the specialized starter cultures, as well as the development of technological standards for fermentation processes where those cultures are involved. The results of this study prove the feasibility of implementing a technology for the production of probiotic fermented sausages, which will enable the market to offer a fully functional food product.

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The authors declare that there are no conflicts of interest present.