Table 1.

Indigenous starter cultures evaluated in the production of dry fermented sausages.

Product	Strains or combinations of strains	Inoculum (cfu/g)	Processing place	References
Traditional dry fermented sausage	L. sakei F08F202+S. equorum F08bF15+S. succinus F08bF19	1 × 106	French traditional processing unit	[152]
Greek fermented sausage	L. sakei 8416 L. sakei 4413 L. sakei 8426 Lc. plantarum 7423 L. curvatus 8427	2–5 × 107	N.E.	[20]
Basilicata fermented sausage	L. sakei DBPZ0062+S. equorum DBPZ0241	1 × 106	Artisanal industry	[22]
Iberian dry fermented sausage	Pd. acidilactici MC184+S. vitulinus RS34 Pd. acidilactici MS198+S. vitulinus RS34 Pd. acidilactici MS200+S. vitulinus RS34	5 × 107	Two different industries	[153]
Galician chorizo	L. sakei LS131+S. equorum SA25 L. sakei LS131+S. epidermidis SA49 L. sakei LS131+S. saprophyticus SB12	1 × 106–107	N.E.	[154]
Slow dry-cured fermented sausages	D. hansenii M4+C-P-77S bactoferm1 D. hansenii P2+C-P-77S bactoferm	1 × 106	N.E.	[155]
Traditional dry sausage from Chaco	L. sakei 487+S. vitulinus C2 L. sakei 442+S. xylosus C8	1 × 106	Small-scale facility	[14, 53]
Chinese fermented dry sausage	Lc. plantarum CMRC6 L. sakei CMRC15	1 × 107	Food pilot plant	[128]
Salami	P. nalgiovense ITEM 15292+Startec TCSD12 P. salamii ITEM 15302+Startec TCSD1 (surface inoculation for fungi)	1.48 log cfu/cm2 1.93 log cfu/cm2	Two different industries	[156]
Fermented camel sausage	Lc. plantarum+S. xylosus Lc. pentosus+S. xylosus	1 × 107	N.E.	[125]
Horse meat sausage	L. sakei 121	1.5 × 106	Small-scale facility	[8]
Sardinian fermented sausages	(Lc. plantarum PC23+S. xylosus SA23)+D. hansenii Ca3 D. hansenii Ca3 (surface inoculation for yeast)	1 × 106 5.9-8.3 log cfu/g	Farm scale	[45]
Chinese dry fermented sausage	Lc. plantarum R2 Lc. plantarum R2+S. xylosus A2	1 × 107	N.E.	[157]

¹C-P-77S bactoferm: starter culture containing Lc. pentosus and S. carnosus (Chr. Inc., Hansen, Denmark). ²Startec TCSD1: commercial starter culture, Tec-Al S.R.L. N.E.: not specified.