The Impact of Lactiplantibacillus plantarum OP1 and Lacticaseibacillus paracasei OP3 Strains on the Quality of Beef Dry Fermented Sausages

This study aimed to evaluate the impact of selected lactic acid bacteria (LAB) strains isolated from the meat plant production environment (Lactiplantibacillus plantarum OP1 and Lacticaseibacillus paracasei OP3) on the quality and physicochemical properties of innovative beef dry-fermented sausages. As part of the experiment, four treatments were prepared: a control treatment with salt (C), a treatment with a curing mixture (P), and two treatments inoculated with LAB strains (OP1 and OP3) and salt. Samples were analyzed immediately after the completion of a 35-day ripening process and after 3 months of refrigerated storage in vacuum packaging. Analyses revealed that the total lactic acid bacteria (LAB) counts remained at high levels, ranging from 8.19 to 9.64 log CFU/g after the 3-month storage period. The application of autochthonous LAB strains improved the microbiological stability and exhibited bioprotective potential by significantly limiting the growth of native Enterobacteriaceae and coagulase-positive staphylococci compared with the control group (p < 0.05). Regarding the basic composition of the innovative beef dry-fermented sausages, it was observed that treatments inoculated with LAB strains (particularly L. paracasei OP3) exhibited greater dehydration. This resulted in higher protein and salt content, as well as significant increases in textural parameters in the OP3 samples, including hardness (82.39 N), gumminess, and chewiness. The addition of starter cultures also affected the oxidative stability: both strains significantly reduced (p < 0.05) the oxidation-reduction potential (ORP), while the TBARS index was significantly lowered by OP1 and maintained below the sensory detection limit by OP3 treatment.