Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)

Table 1

Indigenous bacterial strains used as starter cultures in this study.

Strain	Technological activity
Lactobacillus sakei 442	Acidifying, proteolytic, and nitrate reductase
Lactobacillus sakei 487	Acidifying, proteolytic, and nitrate reductase
Staphylococcus vitulinus C2	Proteolytic and nitrate reductase
Staphylococcus xylosus C8	Lipolytic and nitrate reductase