Two hundred eighty eight strains of lactic acid bacteria were isolated from six samples of deboned cured ham and from three samples of artisan italian type salami. The direct inhibition test identified that 59 strains were able to inhibit in vitro the growth of indicator organisms as Listeria monocytogenes and Staphylococcus aureus, showing their ability to produce inhibitory compounds.
Meat product; lactic acid bacteria; antagonism
