## 3 Results and Discussion
### Microbiological Quality  
Total viable counts (TVC) after production in the C treatment reached 2.16 log cfu/g and was significantly lower (\(p<0.05\)) than in the L treatment (2.51 log cfu/g). After 1 week of storage TVC was at a similar level and reached 2.19 log cfu/g in the C treatment and 2.54 log cfu/g in the L treatment (Table 5). In the research of [PERSON], [PERSON], and [PERSON] [50] TVC was determined in cooked pork sausages at the level of approx. 4 log cfu/g. Similar TVC values after production (4.05 log cfu/g) and after 3 weeks of storage (4.64 log cfu/g) was observed in the research of [PERSON] et al. [51] in frankfurter-type sausages with low additive NaNO\({}_{2}\) (40 ppm) during refrigerated storage at 4 \({}^{\circ}\)C. \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Parameter**} & \multirow{2}{*}{**Treatment**} & \multicolumn{4}{c}{**Storage Time (Weeks)**} \\ \cline{3-5}  & & **0** & **1** & **3** \\ \hline L* & C & 58.43 \(\pm\) 0.75 \({}^{\text{aB}}\) & 57.74 \(\pm\) 0.63 \({}^{\text{aA}}\) & 58.30 \(\pm\) 0.31 \({}^{\text{aAB}}\) \\  & L & 58.82 \(\pm\) 0.48 \({}^{\text{aB}}\) & 58.15 \(\pm\) 0.35 \({}^{\text{aA}}\) & 58.41 \(\pm\) 0.39 \({}^{\text{aAB}}\) \\ a* & C & 17.33 \(\pm\) 0.52 \({}^{\text{aA}}\) & 16.93 \(\pm\) 0.38 \({}^{\text{aA}}\) & 17.15 \(\pm\) 0.36 \({}^{\text{aA}}\) \\  & L & 17.22 \(\pm\) 0.83 \({}^{\text{aA}}\) & 17.09 \(\pm\) 0.29 \({}^{\text{aA}}\) & 17.12 \(\pm\) 0.33 \({}^{\text{aA}}\) \\ b* & C & 5.26 \(\pm\) 0.22 \({}^{\text{aA}}\) & 5.49 \(\pm\) 0.22 \({}^{\text{aB}}\) & 5.43 \(\pm\) 0.18 \({}^{\text{aAB}}\) \\  & L & 5.36 \(\pm\) 0.25 \({}^{\text{aA}}\) & 5.39 \(\pm\) 0.15 \({}^{\text{aA}}\) & 5.48 \(\pm\) 0.09 \({}^{\text{aA}}\) \\ a*/b* & C & 3.30 \(\pm\) 0.17 \({}^{\text{aB}}\) & 3.09 \(\pm\) 0.13 \({}^{\text{aA}}\) & 3.16 \(\pm\) 0.11 \({}^{\text{aA}}\) \\  & L & 3.22 \(\pm\) 0.23 \({}^{\text{aA}}\) & 3.17 \(\pm\) 0.09 \({}^{\text{aA}}\) & 3.13 \(\pm\) 0.08 \({}^{\text{aA}}\) \\ \hline \hline \end{tabular} C—control treatment with MSPM without a bacteria strain; L—treatment with MSPM and the bacteria _L. plantarum_ SCHI (10\({}^{7}\) cfu/g). Various small letters (a–b) in the same column indicate significant differences between treatments (\(p<0.05\)). Various capital letters (A–B) in the same line indicate significant differences while storing (\(p<0.05\)).  
\end{table} 
Table 4: Color parameters (mean \(\pm\) SD) in the model sausages with MSPM during storage. In sausages after production no _Salmonella_ sp. nor _Campylobacter_ spp. was confirmed. Counts of Enterobacteriaceae, _E. coli_, coagulase positive _Staphylococcus_, and LAB after production were \(<\)1 log cfu/g, which means that the heat dose used in the products thermal treatment effectively reduced their number. After 1 week of cold storage the microbiological quality of the sausages did not change (Table 5). After 3 weeks of storage, the microbiological quality of the sausages changed. The total viable counts increased significantly in both treatments and the increase of mesophilic lactic acid bacteria was observed (Table 5). The TVC in the control C treatment (8.24 log cfu/g) was significantly higher than in the L treatment (7.31 log cfu/g); it might prove that the bacteria strain applied inhibited the growth of undesirable microflora. Reverse dependence was observed in the case of lactic acid bacteria. In the control treatment (C), a significantly lower (\(p<0.05\)) LAB level was reported (5.23 log cfu/g) than in the L treatment (5.92 log cfu/g). The TVC in the control C treatment (8.24 log cfu/g) was significantly higher than in the L treatment (7.31 log cfu/g); it might prove that the bacteria strain applied inhibited the growth of undesirable microflora. Reverse dependence was observed in the case of lactic acid bacteria. In the control C treatment a significantly lower (\(p<0.05\)) LAB level was reported (5.23 log cfu/g).