Starter culture for making processed meat products comprising Lactobacillus sakei and that Staphylococcus saprophyticus

The invention describes a bacterial starter culture consisting of two native strains for the production of raw-cured sausages, applicable to the preparation industrially sausage in general and in particular Gallego chorizo. This starter culture comprises viable cells of the strain Lactobacillus sakei 8335 CEGT and Staphylococcus saprophyticus strain CECT 8336, isolated from Gallego chorizo. Both bacterial species show ability to implant in the inlay and dominate over the contaminating flora present.