2.3. Production of probiotic dry-fe

2.3. Production of probiotic dry-fermented sausages
Dry-fermented sausages were prepared according to traditional
techniques and recipes (Sidira et al., 2014). In brief, a batch consisting
of ground pork meat (2.0 kg), lard (0.5 kg), ground orange
peel (25.0 g), ground leek (412.5 g), white pepper (3.75 g), red
pepper (3.75 g), cumin (3.75 g), ground garlic (1.25 g), oregano
(10.0 g), sucrose (15.0 g) and lactose (5.0 g)was inoculated with free
(2.5 g wet weight; F-samples) or immobilized cells of L. casei (250 g