Microbial Quality and Direct PCR Identification of Lactic Acid Bacteria and Nonpathogenic Staphylococci from Artisanal Low-Acid Sausages

By T. Aymerich, B. Martín, M. Garriga, M. Hugas. Applied and Environmental Microbiology, 2003

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Functional meat starter cultures for improved sausage fermentation. (2006, background): “Enterococci are sometimes associated with fermented meat products, in particular artisan products from Southern Europe, where they increase during early fermentation stages and can be detected in the end-product at levels of 10–10 cfu g 1 (Rebecchi et al., 1998; Samelis et al., 1998; Aymerich et al.”
Lactobacillus Plantarum: Characterization of the Species and Application in Food Production (2010, background): “( 152 ) LAB isolated from fermented meats are well adapted to the ecology of meat fermentation.”