TABLE 1.

Reference strains and sources

Species	Strain	Sourcea
L. sakei	CTC 494, CTC 232	Spanish fermented sausages
L. curvatus	CTC 435, CTC 371	Spanish fermented sausages
L. plantarum	CTC 305, CTC 300	Spanish fermented sausages
E. faecium	CTC 492	Spanish fermented sausages
	CECT 410T	Equivalent to ATCC 19434, DSMZ 20477
Enterococcus faecalis	CECT 481	Equivalent to ATCC 19433, DSMZ 20033
L. lactis	LMG 2350	Milk products
P. acidilactici	F	Meat products
Pediococcus pentosaceous	CTC 745	Meat products
K. varians	CECT 230	Equivalent to ATCC 15306, DSMZ 20033
	LMG 14231	LMG Collection
Kocuria roseus	CECT 52	Equivalent to ATCC 186, DSMZ 20447
Micrococcus luteus	CECT 245	Equivalent to ATTC 10240, ATCC 10786, DSMZ 1790
S. carnosus	DSMZ 20501	DSMZ Collection
	LTH 2102	German meat products
S. warneri	CECT 236	Equivalent to ATCC 27836, DSMZ 20316
	CIT 863	Meat products
S. xylosus	CTC 3001	Spanish fermented sausages
	CTC 3050	Spanish fermented sausages
	CECT 237	Equivalent to ATCC 29971, DSMZ 20266
S. saprophyticus	CECT 235	Equivalent to DSMZ 20229
S. simulans	CECT 4538	Equivalent to ATCC 27848, DSMZ 20322
S. aureus	CTC 1008	Spanish fermented sausages
S. epidermidis	CECT 231	Equivalent to ATCC 1798, ATCC 12228, DSMZ 1798

^aCTC, IRTA Meat Technology Centre Collection (Monells, Spain); LMG, Laboratory of Microbial Gene Technology Collection, Agricultural University of Norway; DSMZ, German Collection of Microorganisms and Cell Culture; CECT, Spanish Collection of Microorganisms; CIT, INRA Collection (Theix, France); LTH, Food Technology Institute Collection, University of Hohemheim (Stuttgart, Germany).