Effects of Lactic Acid Bacteria Cultures on Lipid Profile and Volatile Compounds of Reduced–Sodium Fermented Sausages

This study evaluated the effect of different lactic acid bacteria (LAB) strains on the fatty acid composition and volatile profile of reduced-sodium fermented sausages. Six treatments were produced: a control with a standard sodium content (Con) and five reduced-sodium treatments, including NAR and four inoculated with different LAB strains. Fatty acids were analyzed by GC-FID and volatile compounds by HS-SPME/GC–MS, followed by a multivariate analysis. Reduced sodium and LAB inoculation did not significantly affect the total lipid content or the overall fatty acid profile, although minor differences were observed in individual fatty acids. In contrast, both factors markedly influenced the volatile profile. A total of 51 volatile compounds were identified, with carboxylic acids as the predominant class and terpenes as the most diverse. The LAB strains modulated volatile formation in a strain-dependent manner, with Lacticaseibacillus rhamnosus GG showing higher organic acid production. The correlation analysis indicated that polyunsaturated fatty acids were positively associated with aldehydes and alcohols, whereas carboxylic acids were mainly linked to microbial metabolism. These findings demonstrate that selected LAB strains can modulate flavor-related biochemical pathways, representing a promising strategy for improving the aromatic quality of reduced-sodium fermented sausages.