Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage

This research was supported by Intramural Project 201447E073. The authors would like to thank Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES), Ministry of Education of Brazil for the fellowship to Carlos Pasqualin Cavalheiro through the process BEX 8146/2014‐4. Claudia Ruiz‐Capillas is member of the HealthyMeat network, funded by Programa Iberoamericano de Ciencia y Tecnologia para el Desarollo (CYTED) (ref. 119RT0568).