Fuente: PubMed "meat" Sci Rep. 2026 Jul 10. doi: 10.1038/s41598-026-61433-6. Online ahead of print.ABSTRACTThere is increasing interest in the use of lactic acid bacteria (LAB) with antioxidant properties, which support the oxidative stability of food and limit unfavorable quality changes. This study aimed to evaluate the effect of the antioxidant strain Lactiplantibacillus (Lpb.) plantarum OP5 on the fermentation and quality parameters of fermented sausages. Three sausage treatments were prepared: C (control, salted), P (control, cured), and OP5 (research, salted, with OP5 strain). Physicochemical, microbiological, and sensory analyses were performed. The use of the LAB starter culture significantly slowed lipid oxidation, reduced water activity, improved color stability, guaranteed the appropriate composition of fatty acids, a high number of LAB, and maintained the favorable sensory properties of the final product. Higher antioxidant potential in the DPPH and ABTS+ assay was observed in sausages OP5 (p < 0.05), which enhances the healthiness of the product. The results indicate that LAB strains with antioxidant activity may represent an innovative strategy in the production of fermented sausages, enabling improvements in quality and safety, as well as contributing to clean-label trends.PMID:42432136 | DOI:10.1038/s41598-026-61433-6