**11.7. Weissella**

*Weissella* spp. are heterofermenters producing CO2, ethanol and/or acetate from glucose. The species *Ws. viridescens*, *Ws. halotolerans* and *Ws. hellenica* have been associated with meat and meat products. *Ws. viridescens* is considered as heat resistant and may cause green discolouration in cured meats [104]. This species is frequently isolated from refrigerated sliced cooked meats [43] and was reported to produce cavities in the muscles of hams after cooking [105].

### **11.8. Pediococcus**

The homofermentative pediococci are mostly applied for rapid and strong acidification at elevated temperature, especially in US summer sausage fermentation. Usually *Pc. acidilactici*  and *Pc. pentosaceus* are the species involved. *Pediococcus* sp. are among the most common starter cultures in the US [11,21]. A pediocin producing *Pc. acidilactici* is also commonly used by the Spanish meat industry as a starter culture [66].

### **11.9. Enterococcus**

In mediterranian traditional dry-fermented sausages enterococci are found in relevant numbers and are believed to contribute to the characterisic product flavor. *Ec. faecalis*, e.g., is common in Portuguese 'alheira' [19].

On the other hand, the presence of enterococci in foods is debatable, since some strains carry antibiotic resistances and virulence determinants relevant in human medicine [22,106]. Also, *Ec. faecium* and *Ec. faecalis* were identified as tyramine/histamine producers in the sausages [71]. The use of *Ec. faecium* strains has been suggested to control the growth of undesirable microorganisms such as listeria on material and environmental surfaces in meat plants [107].
