Table 1 Water activity, weight loss and pH in fermented sausages inoculated with the encapsulated probiotic B. longum

Treatment	Water activity (a_w)	Weight loss (%)	pH
Treatment	Water activity (a_w)	Weight loss (%)	0 day	4 day	22 day
C	0.80±0.00^A	51.19±0.52^A	6.36±0.03^aA	6.07±0.01^bA	6.03±001^bA
CSC	0.80±0.00^A	50.78±0.56^A	6.23±0.01^aA	4.86±0.01^bD	4.81±0.01^bD
T1	0.81±0.00^A	49.29±0.56^B	6.23±0.01^aA	5.29±0.02^bB	5.24±0.01^cB
T2	0.81±0.00^A	49.52±0.42^B	6.21±0.01^aA	4.98±0.01^cC	4.88±0.01^bC

^A–C Means in the same column with different letter are significantly different (p<0.05).
^a–c Means in the same row within each parameter 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.