Table 1.
Main characteristics of the fermented sausages used for the isolation of LAB strains.
| Salame Romagnolo (ROM) | Salame Bresciano (BRE) | Salame Basilicata (BAS) | |
|---|---|---|---|
| Diameter (mm) | 55 | 80 | 35 |
| Final weight (g) | 800 | 500 | 250 |
| % NaCl (w/w in the batter) | 2.8 | 2.4 | 2.5 |
| Nitrate/nitrite addiction | Not added | KNO3 (0.015%) | Not added |
| Fat in the meat batter (%) | 20 (with lard cube) | 25 (minced with lean meat) | 25 (minced with lean meat) |
| Ripening time (days) | 60 | 75 | 30 |
| Weight loss (%) | 35 | 30 | 35 |
| Casing | Natural | Natural | Natural |
| Presence of moulds on casing | Yes | Yes | No |