There 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.

This study aimed to assess the potential of meat-derived lactic acid bacteria (LAB) strains on the technological, microbiological, and physicochemical quality of beef sausages. Four fermented sausage treatments were prepared: (C) was produced without cultures; (S2A) was produced with Lactiplantibacillus plantarum S2A; (S4B) was produced with Lactiplantibacillus pentosus S4B; and (OP4) was produced with Lactiplantibacillus plantarum OP4. All tested treatments were characterized by high total aerobic mesophilic and LAB counts (7.48-8.16 and 7.68-8.20 log CFU/g, respectively). Overall, the sausages were characterized by insufficient microbiological quality, with a relatively high number of coagulase-positive staphylococci (3.35-4.26 log CFU/g). The sausages differed significantly in terms of color (p < 0.05). The C and S4B treatments were shown to be more red and yellow than S2A and OP4. Differences were observed in the texture assessment of the sausages, and the least hard were those of the OP4 treatment (288.01 N). Analysis of physicochemical parameters revealed no significant differences in water activity (p > 0.05). The starter culture treatments were characterized by a higher pH (5.69-5.82; p < 0.05) than the C treatment (5.42). Oxidation-reduction potential was significantly higher in the control sample (469.87 mV; p < 0.05). The highest peroxide value and TBARS (thiobarbituric acid reactive substances) values were recorded in S2A (1.98 meq O2 kg-1 of fat and 1.784 mg MDA kg-1, respectively), while the lowest found in S4B and OP4 (1.65 meq O2 kg-1 of fat and 1.340 mg MDA kg-1, respectively). Fatty acid profile analysis revealed that the use of LAB influenced the proportion of individual lipid fractions in fermented beef sausages. Free amino acid analysis revealed a significant effect of the LAB starter cultures used on the intensity of proteolytic transformations in sausages. The results indicate that indigenous strains of LAB can be effectively used as starter cultures in the production of fermented beef sausages. Their use contributes to improving the product's physicochemical and textural properties and may also increase its oxidative stability and nutritional value.

This study assessed the potential of autochthonous Lactiplantibacillus plantarum strains S17 and S21, isolated from organic acid whey, as natural starter cultures for nitrite-free fermented dry sausages. Three formulations were prepared: control with nitrite-containing curing salt (C) and nitrite-free sausages inoculated with L. plantarum S17 (T1) or S21 (T2). Fermentation was conducted at 16-17 degrees C for 21 days, followed by 42 days of refrigeration. Both strains dominated the microbiota, supporting proper fermentation and microbiological safety, with no detection of Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, or Clostridium spp. Compared with the control, inoculated sausages showed lower pH, higher peptide content, and increased antioxidant activity (ABTS center dot(+), P < 0.05). The formation of nitrosylmyoglobin (MbNO) was observed in the inoculated treatments. Sausages containing L. plantarum, especially S17, exhibited higher proportions of deoxymyoglobin and oxymyoglobin, resulting in a more intense red colour (lower h degrees) than the control. No N-nitrosodimethylamine or N-nitrosodiethylamine were detected (< 0.2 mu g/kg). These results indicate that L. plantarum strains S17 and S21 originated from organic acid whey may serve as promising alternatives to sodium nitrite in fermented dry sausages, although further studies are needed to confirm the strain-specific effects of the applied cultures, as well as their impact on safety, shelf-life, sensory quality, and industrial applicability.

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.

The study aimed to assess the effect of applying selected strains of lactic acid bacteria (LAB) to the surface of poultry bones before mechanical deboning on the microbiological quality and selected physicochemical characteristics of the mechanically separated poultry meat (MSPM) obtained. Three selected LAB strains-Lactiplantibacillus plantarum SCH1, Limosilactobacillus fermentum S8, and Pediococcus pentosaceus KL14-were applied to chicken bones (carcasses) and subjected to cold storage for 3 days, and then the meat was mechanically deboned using high-pressure separation. The obtained product (MSPM) was tested after 1, 3, and 5 days of refrigerated storage. A comprehensive set of physicochemical analyses was performed, including pH and redox potential, TBARS, fatty acid profile, and colour assessment. The following microbiological determinations were also carried out: total viable count, mesophilic lactic acid bacteria, Escherichia coli count, Enterobacteriaceae count, and coagulase-positive staphylococci count. The strains used, especially L. plantarum SCH1, reduced the number of coagulase-positive staphylococci in MSPM, providing protection compared to the control samples (p < 0.05). No inhibitory effect of the LAB used was observed on Enterobacteriaceae and E. coli. The total number of microorganisms and the number of lactic acid bacteria were similar in all treatments. Significant effects of adding selected strains of LAB on lowering the pH and changing the redox potential of MSPM were observed (p < 0.05). The L* parameter (lightness) of the MSPM colour increased, while the proportion of red colour (a*) decreased (p < 0.05). However, the bacteria used did not protect against oxidation processes, which proceeded faster in MSPM samples containing bacterial strains, as demonstrated by the TBARS test and fatty acid profile. The research conducted is promising, particularly in terms of reducing coagulase-positive staphylococci in MSPM production. However, further research on the impact of selected LAB on oxidative processes in MSPM is necessary.

This study aimed to evaluate the potential of lactic acid bacteria (LAB) isolated from organic acid whey as an alternative to nitrites in heat-treated organic sausages. Eleven LAB strains were screened for their ability to develop sensory characteristics similar to traditionally cured meat. Based on the results, Lactiplantibacillus plantarum S21 was selected for further experiments. Four sausage treatments were produced: control cured (C), salted (S), salted with L. plantarum S21 at 107 CFU/g (LP), and salted with acid whey (AW). The pH value, oxidation-reduction potential (ORP), antioxidant activity of peptides (ABTS•+), thiobarbituric acid-reactive substance (TBARS), fatty acid profile, and microbiological quality were assessed post-production and after 14 days of cold storage. After production, the LP and AW sausages had a lower pH than the cured (C) and uncured (S) control samples. LP sausages exhibited a stable pink colour due to myoglobin conversion to nitrosylmyoglobin, comparable to the cured control. The LP sausages were similar in overall sensory quality to the cured (C) samples and were superior to the S and AW sausages after storage. The lowest ORP value was observed in treatment C after production, whereas after storage, no significant differences were found between the treatments. The highest antioxidant activity of peptides was observed in the LP sausages. It was shown that the LP and AW treatments had lower saturated fatty acid content and higher monounsaturated and polyunsaturated fatty acid content than the C and S treatments. Nevertheless, the C treatment had the lowest TBARS value. Lower total viable counts were found in the C and LP treatments than in the S and AW treatments after storage. Our research demonstrates the potential of L. plantarum S21 for producing heat-treated sausages without nitrites, assuming the implementation of additional anti-botulinum barriers. Nevertheless, further studies on the role of bacteria in meat oxidation processes are needed.

This study explored a novel application of bacterial preparations, derived from lactic acid bacteria (LAB) and acetic acid (AAB), to preserve ready-to-cook minced pork. Two LAB and AAB cell-free supernatant mixtures were evaluated as raw meat additives during nine refrigerated storage days. Both treatments effectively stabilized the meat's pH (final values around 5.54) and oxidation reduction potential (final ORP values around 336-349 mV), while preserving color parameters (L*, a*, b*) without significant degradation. Lipid oxidation, measured by TBARS, was significantly reduced in treated samples (0.34-0.37 mg MDA/kg) compared to the control (0.43 mg MDA/kg) by day 9. Microbial counts were markedly lower: total viable counts in treated samples did not exceed 3.2 log CFU/g, whereas the count in the control reached 4.6 log CFU/g. Exploratory factor analysis (EFA) revealed that microbial growth was the dominant factor affecting quality deterioration, while lipid oxidation and color stability formed distinct quality axes. Functional principal component analysis (FPCA) showed that among treatments, the combination of Lactiplantibacillus plantarum O24 and Gluconobacter oxydans KNS32 (T2) demonstrated the most effective biopreservation, achieving the best microbiological and oxidative stability. This study introduces the novel, synergistic use of LAB and AAB preparations as a clean-label biopreservation strategy for addressing minced meat products.

The aim of the study was to assess the possibility of using novel Gluconobacter oxydans strains in the technology of raw ripening sausages and to assess their impact on the microbiological and physico-chemical quality after production and after 6 months of storage process. Four variants of sausages were prepared: two control sausages (with salt and with curing salts addition), and two study variants with different acetic acid bacteria starters addition. Microbiological and physicochemical analyses were carried out. All variants of study sausages showed good microbiological quality concerning the total number of microorganisms, lactic acid bacteria, and the absence of pathogenic microorganisms. The synergistic effect of lactic acid bacteria and acetic acid bacteria was observed and a positive effect on the survivability of the native lactic microbiota of study sausages was shown. It was shown that sausage with the addition of acetic acid bacteria (AAB) strains were characterized by higher antioxidant properties compare to control samples. These results were confirmed by the analysis of oxidation–reduction potential and lipid oxidation products, which showed low oxidation–reduction potential (ORP value) and amounts of malondialdehyde (MDA) in the study products. Based on the obtained results of microbiological and physicochemical analysis, the technological usefulness of the study AAB strains, as starter cultures for the production of raw ripening meat products, was demonstrated.

Consumers appreciate fermented meat products due to their nutritional value and unique taste. Fermented fruit vinegar used traditionally to preserve food is characterized by a high content of nutrients and bioactive ingredients. Acid whey has antioxidant and antibacterial properties and can provide probiotic lactic acid bacteria (LAB). Three variants of the fermented beef hams were produced: AW—1.5% salt and 5% acid whey, A—1.5% salt and 5% apple vinegar, and C—1.5% salt. The effect of natural marination, based on apple vinegar and acid whey on volatiles, physicochemical and microbiological parameters, and sensory quality of the raw fermented beef hams was assessed. The highest pH and the lowest oxidation–reduction potential value (ORP) was found for A hams after production and after storage (p < 0.05). AW hams had the highest Thiobarbituric Acid-Reactive Substances (TBARS) value after production (6.07 mg MDA/kg) and after 8 months of storage (6.12 mg MDA/kg) (p < 0.05). The AW and A hams showed moderate overall sensory quality after production and after storage (above 5 c.u.). Both treatments modify the formation and stability of volatile compounds, not affecting the overall quality. The number of LAB in raw fermented beef hams with acid whey and apple vinegar was high (approximately 7 log CFU/g) after 3 months, and this decreased after 8 months of storage to 6.24 and 5.83 log CFU/g, respectively, for AW and A treatment. Among sixty volatile compounds, an abundance of aldehydes, carboxylic acids, esters, and alcohols dominated, which contributed to the formation of aroma attributes of beef hams. This study demonstrates that apple vinegar and acid whey can be used for the production of microbiologically safe fermented beef hams with good sensory quality.

Oxidative stress is a condition in which the body loses balance between the production of free radicals and the body's ability to neutralize them. The role of antioxidants is to protect cells and tissues from the harmful effects of excessive amounts of free oxygen radicals. Lactic acid bacteria (LAB) can exhibit significant antioxidant properties which is the subject of research by many scientists. The aim of the work was isolation, phenotypic and genotypic identification, and evaluation of the antioxidant activity of twenty-one bacterial strains from raw fermented beef hams and the environment of a meat factory. The bacteria were screened in vitro by investigating their DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2 '-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) free radical scavenging activity, superoxide anion tests, hydroxyl radical resistance, superoxide dismutase and catalase activity, and hydrogen peroxide resistance. As a result of the conducted research, 21 bacterial strains were isolated. They were assigned to Lactiplantibacillus plantarum (14), Lactiplantibacillus pentosus (3), Lactiplantibacillus argentoratensis (2), Lacticaseibacillus paracasei (1), and Pediococcus pentosaceus (1). The strains were compared with each other and some of them were able to scavenge free radicals DPPH (1.08-36.91%), ABTS (11.24-51.05%), and superoxide anions (3.04-96.70%). Furthermore, resistance to high concentrations of hydrogen peroxide (0.4-1.0 mM H2O2) and hydroxyl radicals (25.90-99.22%) has been demonstrated. Some strains produced superoxide dismutase, while none of them produced catalase. The findings indicated that some LAB strains could be promising starter candidates with antioxidant properties.

As more and more consumers are becoming conscious of the safety and taste of meat products, the use of natural additives and innovative processing techniques has gained significant attention. Naturally fermented fruit vinegar is rich in organic acids and antioxidant phenolic compounds. In addition, it contains amino acids, minerals, vitamins, and provitamin beta-carotene, and the presence of acetic acid bacteria may have a positive effect on consumer health. The study aimed to assess the impact of different concentrations of apple vinegar addition on the quality of cooked sausage, focusing on physicochemical parameters, including fatty acid profile and oxidative stability, as well as microbiological quality and sensory changes after production and during chilling storage. Four variants of sausage were prepared: C—sausage without apple vinegar; V1—sausage with 1% of apple vinegar; V3—sausage with 3% of apple vinegar; and V5—sausage with 5% of apple vinegar. All of the tests were carried out after production, as well as after 7 and 14 days of refrigeration storage. The addition of apple vinegar decreased the pH value and increased the oxidation-reduction potential and lipid oxidation in the samples V1, V3, and V5. The sausage with the 5% addition of apple vinegar (V5) was characterized by significantly more intensive brightness (parameter L* = 54.67) in comparison to the C sample (parameter L* = 52.78). The sausages that were tested showed good microbiological quality concerning the total number of microorganisms, lactic acid bacteria, and the absence of pathogenic bacteria. The addition of apple vinegar contributed to the reduction in the intensity of the cured meat flavor and the fatty flavor. Therefore, according to the results presented in this work, it can be concluded that 3% of vinegar is the optimal addition, which may be used in the next step of investigation, taking into account color formation abilities as well as microbiological quality and lipid oxidation processes.

In the study, an attempt was made to develop an innovative technology for cheese manufacturing. It was hypothesized that selected autochthonous lactic acid bacteria as a starter culture are more suitable for the production of acid-rennet cheeses of good technological and sensory quality. The study aimed to assess the possibility of using the strain Levilactobacillus brevis B1 (L. brevis B1) as a starter culture to produce acid-rennet cheeses using raw cow’s milk. Two variants of cheese were manufactured. The control variant (R) was coagulated with microbial rennet and buttermilk, and the other variant (B1) was inoculated with rennet and L. brevis B1 starter culture. The effect of the addition of these autochthonous lactic acid bacteria on selected physicochemical characteristics, durability, the composition of fatty acids, cholesterol, Iipid Quality Indices, and microbiological and sensory quality of acid-rennet cheeses was determined during a 3-month period of storage. The dominant fatty acids observed in the tested cheeses were saturated fatty acids (SFA) (68.43–69.70%) and monounsaturated fatty acids (MUFA) (25.85–26.55%). Significantly higher polyunsaturated fatty acid (PUFA) content during storage was observed for B1 cheeses. The B1 cheeses were characterized by lower cholesterol content compared to cheese R and showed better indexes, including the Index of atherogenicity, Index of thrombogenicity, DFA, OFA, H/H, and HPI indexes, than the R cheese. No effect of the tested L. brevis B1 on sensory quality was observed in relation to the control cheeses during 3 months of storage. The results of the research indicate the possibility of using the L. brevis B1 strain for the production of high-quality, potentially probiotic acid-rennet cheeses.

The study aimed to assess the impact of lactic acid bacteria (LAB) strains on the antioxidant, physico-chemical properties, and microbiological quality of fermented sausages. Five treatments of raw sausages were prepared: two controls without LAB addition (C, P), and three samples with LAB addition (SCH1, BAL6, KL14). Fatty acid composition, cholesterol content, physico-chemical, microbiological tests, and antioxidant assays, were performed at time 0 and after 1 and 2 months of storage. A significantly higher ability to scavenge free radicals of DPPH (2,2-diphenyl-1-picrylhydrazyl) was found in sausages with all LAB strains. In the case of the ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) test, it was noted that KL14 treatment had higher antioxidant activity. The main fatty acids in sausages were monounsaturated and saturated. A significantly lower cholesterol content was observed in sausages with the addition of LAB. Sausages with LAB strains differed significantly in pH value. Water activity decreased significantly during storage. After 2 months of storage, the sausages with BAL6 and KL14 strains were characterized by significantly lower redox potential and a lower TBARS (thiobarbituric acid reactive substances) index. It was found that P sausages had the darkest color. SCH1, BAL6, and KL14 strains were also capable of producing red color. The total number of microorganisms in the sausages was high, which is mainly due to the high LAB content and yeast and mold counts. No spoilage or pathogenic microflora were detected. Indigenous LAB strains have the potential to improve the quality and safety of fermented meat products.

Meat and meat products are not only a source of nutrients for humans [...]

Wild boar meat is difficult to process, mainly due to its hardness and stringiness. Three types of raw-ripened wild boar loins were produced (C—control treatment, R1 and R2—treatments with the addition of apple vinegar in various production variants). The research aimed to develop a new innovative technology for the production of wild boar loin using apple vinegar for marinating and to determine the impact of apple vinegar on the microbiological and sensory quality, and physico-chemical parameters of the product. As part of the research, a technology for the production of ripened wild boar products was developed and the composition of fatty acids, cholesterol content, pH value, oxidation-reduction potential, thiobarbituric acid reactive substances (TBARS) index, color, microbiological, sensory, and statistical analysis were determined. It was found that the loins were characterized by a high content of saturated, monounsaturated, and polyunsaturated fatty acids (20.18–43.37%), a low content of trans fatty acids (0.30–0.57%), and a high cholesterol content (75.13–85.28 mg/100 g of the product). Samples with apple vinegar (R1 and R2) were characterized by a lower pH value (5.10–5.70; p < 0.05), a comparable oxidation-reduction potential (409.75–498.57 mV), and a low TBARS index (0.461–1.294 mg malondialdehyde/kg of product). Their color was lighter (L* 38.25–40.65). All the tested loins were characterized by appropriate microbiological quality guaranteeing the storage durability of the product. R1 and R2 treatments were characterized by the greatest juiciness. The highest overall quality was achieved by R1 loins (7.36–7.76 c.u.). The apple vinegar used to marinate the loins had a positive effect on their microbiological and sensory quality as well as physico-chemical parameters. Moreover, the technology guarantees the appropriate quality and health safety of the products.

The aim of the research was to evaluate the antioxidant activity of 23 LAB strains isolated from raw fermented meat products. The methodology was based on in vitro tests in which the ability of antioxidants to deactivate free radicals was used. The greatest ability to scavenge the DPPH radicals was observed in Pediococcus pentosaceus KL14 and KL10, to scavenge ABTS radicals was in Pd. pentosaceus KL11 and KL14. The highest activity of superoxide dismutase (SOD) was found in Pd. pentosaceus BAL6 and BAL3. The Pd. pentosaceus BAL6, KL14 strains were able to produce H2O2. The highest resistance to superoxide anions was found in Pd. pentosaceus KL14 whereas the hydroxyl radicals was observed in Lactiplantibacillus plantarum SCH1 and Pd. pentosaceus BAL6. All of the strains were catalase-negative. The resistance to H2O2 was observed in Pd. pentosaceus KL14 and BAL5. Furthermore, the highest antioxidant activity was found in strains Pediococcus pentosaceus KL14, BAL6 and Lactiplantibacillus plantarum SCH1. Moreover, we identified 15 strains of LAB with high antioxidant activity comparable to probiotic L. rhamnosus GG. The use of natural antioxidant activity can be used in meat processing to limit the use of chemical antioxidants.

The effect of marinating pork hams in apple vinegar on the technological, microbiological, and sensory quality was verified. Three variants of pork hams were produced: S1—ham with curing salt, without apple vinegar; S2—ham with curing salt and 5% apple vinegar; S3—ham with salt and 5% apple vinegar. The tests were carried out immediately after production, after 7 and 14 days of storage. The products did not differ significantly in their chemical composition, salt content, fatty acid composition, and water activity (p > 0.05). During storage, a significant increase in the cholesterol content was observed (64.88–72.38 mg/100 g of the product). The lowest levels of nitrites and nitrates were recorded for treatment S3 (<0.10 and 4.73 mg/kg of product, respectively). The samples with the addition of apple vinegar (S2 and S3) were characterized by a lower pH value, higher oxidation-reduction potential, and TBARS (thiobarbituric acid reactive substances). Hams S3 were significantly brighter (L* 68.89) and less red (a* 12.98). All of the tested pork hams were characterized by very good microbiological quality (total number of microorganisms, number of lactic acid bacteria, number of acetic bacteria, number or presence of pathogenic bacteria). Significantly the lowest TVC (total viable counts) was found in the ham S3 (2.29 log CFU/g after 14 days). The S3 hams during storage were characterized by greater juiciness (6.94 c.u.) and overall quality (7.88 c.u.), but a lower intensity of smell and taste than the cured ham (S1). To sum up, it is possible to produce pork hams without the addition of curing salt, using natural apple vinegar as a marinade. Apple vinegar has a positive effect on the storage stability of the products, without losing their sensory properties.

Novel organic high-protein bars (HPB) were developed and produced from organic ingredients such as prebiotic and pro-healthy additives or whey protein concentrate (WPC-80). The influence of temperature and time on the selected physicochemical parameters and antioxidant activity of three formulations of HPBs when stored (at 4 °C and 22 °C for 3 months) was investigated. The fresh products varied on the basis of available carbohydrates, crude lipids, amino acid profile, and fatty acid profile resulting from the used formulations. A total of 17 amino acids (AA), including 10 essential amino acids (EAA), were identified in HPBs. The concentrations of all essential amino acids determined by EAA scores (AAS), except Histidine (His), were higher than the FAO/WHO/UNU (2007) pattern; for the WPC-80 however, in the case of the developed HPB, the scores were lower (0.21–0.48). The first limiting amino acid in HPB was Val (Valine). The temperature and time of storage significantly affected the proximate chemical composition and an assessment of the products’ antioxidant activity. The amino acid and fatty acid composition of stored products slightly changed. However, stored HPBs had a low content of trans fatty acids (TFAs). The optimal method of storage for the investigated bars was at the temperature of 4 °C for 3 months.

The aim of this study was to evaluate the applicability of selected Lactobacillus strains, previously isolated from spontaneously fermented foods, as starter cultures in the production of organic dairy products—acid-rennet goat’s cheeses under industrial conditions. The basic composition and the effect of starter cultures on the physicochemical, microbiological, sensory as well textural properties during the production and storage of goat’s cheese were evaluated. Lactic acid bacteria count in cheese samples was at a high level of about 8 log CFU/g. The cheeses made with Levilactobacillus brevis B1 and Lactiplantibacillus plantarum Os2 bacterial cultures additions have showed more favorable Lipid Quality Indices than for the control one with the addition of acid whey. The time of ripening of the cheeses significantly (p < 0.005) changed their consistency—they became softer and more elastic and less moist. It is possible that the selected cultures of L. brevis B1 and L. plantarum Os2 isolated from traditional cheeses can be successfully applied to goat’s milk cheese production. The strain L. brevis B1 is highly recommended as a starter culture for goat’s milk cheese production, taking into account the good microbiological and sensory quality as well as the chemical composition.

This study aimed to assess the safety characteristics of organic high-protein bars (HPB) during storage at ambient and refrigerated temperatures based on selected microbiological and chemical indicators. After production, the total number of microorganisms ranged from 3.90–4.26 log CFU/g;. The Enterobacteriaceae family was present at 2.81–3.32 log CFU/g, and the count of yeasts and moulds was 2.61–3.99 log CFU/g. No Salmonella sp. was found in 25 g of the product. Bacillus cereus was present in samples B1 and B2. Staphylococcus aureus was presented in samples below the detection limit (<2 log CFU/g). During the storage of products, the number of microorganisms varied. After production and storage, in all samples of HPB, the amount of mycotoxins was below the detection limit. The presence of histamine and tryptamine was not found in the HPB throughout the study period. Regarding TBARS, it can be concluded that the use of prunes and oat flakes (B2 bar composition) in the production of organic bars, and refrigerated storage, reduces the degree of fat oxidation. Among the tested variants, the composition of the B3 bar seemed to be the safest and worth further research, mainly due to the lower frequency of undesirable microorganisms. The protective antioxidative effect of prunes and oat flakes in bars stored at 22 °C indicates the value of the composition of bar B2. The appropriate composition modifications and the use of heat treatment proved to be effective in improving the safety characteristics of HPB. Relying on the results it is possible to store HPB for at least 3 months. Next to standard safety parameters, the unique and effective to increase the safety of HPB is controlling the presence of B. cereus and other low water activity (aw) resistant microorganisms.