## 1 Introduction  
Acctic acid bacteria (AAB) are common in the environment and are involved in spontaneous food fermentation. _Gluconobacter oxydans_ is a genus and species of AAB with the American safety status GRAS (Generally Recognized as Safe) and the European Food Safety Authority's entry on the QPS (Qualified Presumption of Safety) list and, as a result, is one of the most commonly used microorganisms in the biotechnology and food industry [1]. The metabolism of _G. oxydans_ is based on the ability to incompletely oxidize a wide range of carbohydrates and alcohols. _Gluconobacter_ spp. show good survival in highly concentrated sugar solutions and at low pH values [1]. Strains of _Gluconobacter_ spp. are used as biocatalysts that increase the efficiency of product formation in oxidation reactions. The reactions catalyzed by these bacteria are additionally characterized by exceptional selectivity, which is not only related to the possibility of use in various industrial fields, but also the interest in defining further possible applications, including health-promoting ones [2]. The effect of the metabolic activity of _G. oxydans_ is the synthesis of vitamin C, gluconic acid, glucuronic acid, D-saccharin 1,4-lactone (DSL), and participation in the transformation of phenolic compounds [3]. _Gluconobacter_ spp. naturally lives on flowers and fruits and develops in environments rich in sugars. They are also found in cider, beer, and wine, as well as in the tea drink Kombucha [3,4]. Recent research has underscored the potential probiotic properties of acetic acid bacteria (AAB), emphasizing their potential for development into probiotic products [5,6]. Investigations focused on the _Acetobacter pasteurianus_ strain designated as BP2201 have demonstrated remarkable tolerance to bile acids and salts. This strain effectively degrades ethanol and exhibits significant antioxidant activity. It is also sensitive to specific antibiotics. Furthermore, AAB has shown the capacity to lower blood lipid levels, alleviate oxidative stress, improve liver damage induced by alcohol consumption, and modulate the gut microbiota, thereby contributing to the mitigation of alcohol-related diseases [5,7].  
The meat production industry is actively pursuing a reduction in the use of additives such as nitrite and nitrate, which are commonly employed as preservatives. Although nitrite is effective in inhibiting pathogens and enhancing flavor, it also has the potential to form harmful compounds. In response to consumer preference for products containing lower levels of nitrite, industry stakeholders are increasingly investigating natural alternatives [8, 9, 10, 11]. Microorganisms for food production, which include selected strains of bacteria, are called functional or beneficial starter cultures, with an additional biopreservation and health-promoting effect transferred through them to food products. Selected strains of acetic acid bacteria also show these functional and beneficial effects. However, so far, they are mainly used in the production of fermented plant products [3]. A new concept is the use of selected strains of G. oxydans as starters for meat fermentation. Some AAB strains can affect flavor development and proteolytic processes during fermentation and maturation of sausages, and their potentially health-promoting nature may affect the health quality of the product. The aim of the presented study was to assess the possibility of using selected _G. oxydans_ strains in the technology of production of raw ripening sausages and to assess their impact on the microbiological and physicochemical quality of the tested products.