Table 2.

Fermented sausages produced with prebiotics, probiotics, and symbiotics.

Fermented Sausage	Category	Functional Ingredient	Ref.
Salami	Prebiotics	Whole buckwheat flour	[59]
Dry fermented sausages		Sake lees (Sake-kasu)	[60]
Dry fermented sausages	Probiotic	Enterococcus faecium CECT 410 as free cells or encapsulated in alginate beads	[61]
Milano-type salami		Microencapsulated Lactiplantibacillus plantarum BG 112 in Acrycoat S100	[62]
Dry fermented sausages		Lactiplantibacillus plantarum L125	[63]
Semi-dry fermented sausage		Lactiplantibacillus plantarum AB20–961 and Lactiplantibacillus plantarum DSM2601	[64]
Dry fermented sausage	Symbiotic	Lacticaseibacillusparacasei LPC02 and lactulose	[65]
Longaniza de Pascua		Lactiplantibacillus plantarum and chestnut flour	[66]
Dry fermented sausage		Lacticaseibacillusparacasei BGP1 or Lactobacillus rhmanosus GG with fructooligosaccharides	[67]
Salami		Lacticaseibacillus rhamnosus with different fibers (citrus fiber, arabinogalactan, and inulin)	[68]
Salami		Lacticaseibacillus rhamnosus HN001 with citrus fiber	[69]