Table 5 Scores (7-points scale) for sensory quality of fermented sausages inoculated with encapsulated probiotic B. longum at the end of ripening

Traits Treatment
C CSC T1 T2
Color 4.49±0.30b 5.40±0.07a 5.08±0.07a 4.98±0.13ab
Odor 4.19±0.27b 5.12±0.24a 5.11±0.24a 5.05±0.19a
Taste 4.25±0.25b 4.92±0.38ab 5.07±0.24ab 5.22±0.31a
Acceptability 4.19±0.33b 5.11±0.31ab 4.97±0.27ab 5.22±0.30a
a–c Means in the same row with different letter are significantly different (p<0.05).
C, non-inoculated control; CSC, added with commercial starter culture; T1, added with 0.02% encapsulated B. longum; T2, added with 0.02% encapsulated B. longum+0.02% B. longum in saline.