Viability (log CFU g− 1) of lactic acid bacteria in dry-fermented chicken sausage formulations (F1, F2 and F3) during refrigerated storage (4 °C). Storage time (days): 0 (), 15 (), 30 (), and 45 (). Error bars represent the standard deviation (n = 6). Formulations: F1 (17% corn oil), F2 (9% corn oil) and F3 (9% corn oil and 7% inulin).