For salchichón, a combination of Lactobacillus plantarum CECT 220,
Staphylococcus xylosus CECT 237 and Staphylococcus carnosus CECT
4491 was used as starter cultures. All the strains were obtained from
the Spanish Collection of Type Cultures (CECT, Valencia, Spain). The
two staphylococci and the lactobacilli were grown at 37 °C in Tryptone
Soy Broth (TSB) (Pronadisa, Madrid, Spain) and in pH 5.7 de Mann,
Rogosa and Sharpe (MRS) broth (Pronadisa), respectively, to reach the
stationary growth phase.