Characterization and selection of Lactobacillus sakei strains isolated from traditional dry sausage for their potential use as starter cultures

Two strains were selected using a multi-variate analysis. Both of them showed a panel of properties highly desirable in sausage fermentation. We propose the use of these strains, in combination with coagulase-negative staphylococci as starter cultures in the studied small-scale facility in order to improve and standardize sausage safety and quality while preserving their typicality.