In recent years, there has been increasing interest in formulating meat products, especially by incorporating alternative protein sources. Such changes raise new questions regarding their impact on the quality and safety of final products. The aim of the study was to determine whether the addition of hydrated textured soy protein (HTSP) affects the microbial communities in fast-fermented salamis. For this purpose, we prepared nine fast-fermented salamis, which were divided into three groups according to the addition of starter culture: without added starter culture, with added A starter culture (Staphylococcus (S.) xylosus, Latilactobacillus (Lt.) sakei, Staphylococcus (S.) carnosus, Pediococcus pentosaceus, Debaryomyces hansenii) and with added B starter culture (Lt. sakei, S. carnosus, S. xlyosus). Within each group, we varied the proportion of textured HTSP, namely, we prepared salamis without added HTSP and salamis with 10% and 30% addition of HTSP. On the day of production, we determined Salmonella, Yersinia (Y.) enterocolitica and Listeria (L.) monocytogenes. The salamis were sampled after 3, 7, 14 and 21 days of fermentation. The number of enterobacteria, enterococci, lactic acid bacteria, staphylococci, molds, yeasts and aerobic mesophilic bacteria was monitored. The results showed differences in the number of individual groups of microorganisms, but the addition of HTSP had no effect on the microbial communities. The more pronounced effect was mainly associated with the addition of starter culture. In salami without starter culture, the microbial community was less stable during fermentation, therefore the number of enterococci on the 3rd and 14th day of fermentation, and the number of mesophilic bacteria on the 3rd and 21st day of fermentation was higher than in salami with added starter culture.
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