Moreover, professional tasters confirmed all the sausages tasted like regular fuet, even though all were healthier, low-fat, low-salt versions. The scientists detailed their findings in the February issue of the journal Meat Science.
The scientists tried their creations as well.
"We ate them, and they tasted very good," Jofré told LiveScience.
Future research needs to confirm if this strain of bacteria actually has probiotic effects. "Meanwhile, they can be used for the production of tasty fermented sausages," Jofré said.
No companies are currently interested in commercializing these sausages, Jofré noted.
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