Table 4 Relative percentages of total fatty acids in fermented sausages inoculated with encapsulated probiotic B. longum at the end of ripening

Variable	Treatment
Variable	C	CSC	T1	T1
C14:0	1.51±0.11^a	1.46±0.08^a	1.50±0.05^a	1.51±0.10^a
C16:0	25.35±0.94^a	24.86±0.51^a	24.9±0.52^a	24.83±0.57^a
C16:1n7	1.23±0.06^a	1.57±0.79^a	1.23±0.36^a	1.64±0.10^a
C18:0	13.06±0.48^a	12.2±0.14^b	12.47±0.32^b	12.52±0.07^ab
C18:1n9	40.18±0.80^a	40.56±0.49^a	40.87±0.39^a	40.17±0.83^a
C18:1n7	0.17±0.02^a	0.18±0.02^a	0.17±0.02^a	0.19±0.01^a
C18:2n6	16.51±0.23^a	17.18±0.54^a	16.86±0.76^a	17.2±0.31^a
C18:3n6	0.06±0.00^a	0.06±0.01^a	0.05±0.01^a	0.06±0.01^a
C18:3n3	0.54±0.01^b	0.54±0.01^b	0.57±0.01^a	0.58±0.02^a
C20:1n9	0.87±0.01^ab	0.89±0.01^a	0.84±0.02^b	0.85±0.03^ab
C20:4n6	0.35±0.01^b	0.32±0.01^b	0.38±0.00^a	0.37±0.00^c
C20:5n3	0.01±0.00^a	0.01±0.00^a	0.01±0.00^a	0.01±0.00^a
C22:4n6	0.13±0.01^a	0.13±0.01^a	0.12±0.01^a	0.13±0.01^a
C22:6n3	0.01±0.00^a	0.01±0.00^a	0.01±0.00^a	0.01±0.00^a
SFA	39.92±0.99^a	38.52±0.61^a	38.89±0.64^a	38.86±0.58^a
UFA	59.71±0.60^b	61.48±0.61^a	61.11±0.64^a	61.14±0.58^a
MUFA	42.45±0.82^a	43.2±0.30^a	43.11±0.35^a	42.84±0.76^a
PUFA	17.42±0.12^a	18.28±0.56^a	18.00±0.77^a	18.3±0.32^a
n6/n3	30.29±0.53^ab	31.63±0.44^a	29.63±1.16^b	29.67±1.11^b
MUFA/SFA	1.06±0.05^a	1.12±0.02^a	1.11±0.02^a	1.10±0.04^a
PUFA/SFA	0.44±0.02^a	0.47±0.02^a	0.46±0.03^a	0.47±0.01^a

^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.
SFA, saturated fatty acid; UFA, unsaturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid.