| Summary: | The aim of the research was an assessment of the effect of the <i>Lactiplantibacillus plantarum</i> SCH1 strain isolated from ecological raw fermented pork roast on pH, redox potential, nitrites, and nitrates content, L a* b* color parameters, total heme pigments content, nitrosyl myoglobin concentration, as well as the microbiological quality and sensory traits of cooked sausages produced from mechanically separated poultry meat (MSPM), cured with a lower sodium nitrite level (NaNO<sub>2</sub> 50 mg/kg) after production as well as after storage (1 and 3 weeks of storage). The biochemical identification of the <i>Lactobacillus</i> bacteria after storage was also performed. Tests were performed in two sausage treatments: C—control sausage made from MSPM and L—sausage made from MSPM inoculated with <i>L. plantarum</i> at approx. 10<sup>7</sup> cfu/g. No negative effect of using the <i>L. plantarum</i> SCH1 strain on the physical and chemical MSPM sausage features was found. The treatment with <i>L. plantarum</i> SCH1 was of better microbiological quality after 3 weeks of storage. The sausages with <i>L. plantarum</i> SCH1 kept good sensory quality while the control treatment was spoiled after storage.
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