## 1 Introduction  
European tradition has a strong connection with traditional food products, which are a result of a long history, cultural diversity, and varied climates, making them an indispensable component of the local economy [1]. Regulation 1151/2012 oversees the classification of these products, denoted as PDO (protected designation of origin) and PGI (protected geographical indication), throughout Europe. A publicly accessible register lists these designated products. Notably, in Italy, dry fermented sausages, including salami, enjoy protection even in the absence of PDO or PGI status. The production of salami is, in fact, widespread, and each territory has its own in Italy [2]. Salame Napoli (recognized by the Italian Ministry of Agriculture as a traditional agri-food product) is manufacturedaccording to traditional technologies in the Campania region. This product is among the most highly favored choices among consumers, and as a result, it is now produced throughout Italy [3]. The fermentation is one of the best methods to preserve meat, ensuring a product's stability from both a microbiological and organoleptic perspective, consequently providing a long shelf life [4]. Fermented meat products are produced with finely or coarsely ground lean and fat meat cuts (depending on the type of product to be obtained). Ingredients such as salt, spices, and authorized additives are added to the mix. Subsequently, the homogenate is obtained, the dough is stuffed into casings (natural, such as pig gut, or artificial) [5]. The autochthonous bacterial flora in meat aids in fermentation, resulting in the desired sensory characteristics of the finished products [6]. This is primarily achieved through two main phenomena: the drop in pH and water activity (a\({}_{\text{w}}\)) levels. However, in many production processes, these processes can also be accelerated by adding starter bacteria [7]. Fermentation starts during the maturing phase of the products under controlled humidity and temperature conditions, and the physical, chemical, and microbiological phenomena that take place are closely interconnected [8]. The loss of water is the principal event, occurring due to the evaporation of the water from the product, leading to a progressive drop in pH and water activity. These processes are initially related to the activity of lactic bacteria; later, the activity of surface molds becomes prominent [9]. The use of starter cultures is widespread in the production processes of many traditional Italian agri-food products, such as Salame Napoli. For its preparation, a specific number and type of selected starter cultures are established and can be added to the recipe to enhance the characteristics of the product [2]. Individual or mixed microbial cultures, also called starters, are used in known concentrations to promote and conduct the fermentation in meat products. Furthermore, they may be useful to speed up ripening times, contributing to increased safety and standardizing the fermented products [10]. Selected bacteria, molds, and yeasts are the microorganisms used as starter cultures in fermented products. Among bacteria, lactic acid bacteria (LAB) are the most prominent group, followed by other bacterial groups, including Gram-positive, catalase-positive cocci, primarily coagulase-negative staphylococci (CNS), and Micrococcaceae [7]. _Lactobacillus_ genus strains, including _L. sakei_, _L. plantarum_, and _L. casei_, are commonly used in the production of fermented foods. They have an important role in the production of organic acids (lactic and acetic acids), aromatic compounds, protein hydrolysis, and the production of specific bacterios and bactericidal peptides that inhibit microbial growth [11]. LABs are usually combined in starter cultures with non-pathogenic coagulase-negative Staphylococcus cocci, including species such as _Staphylococcus xylosus_ and _Staphylococcus carnosus_.