"Soppressata Molisana" (a typical Southern Italy fermented sausage) was produced by traditional means, that is without starter addition, or by using a strain of Lactobacillus sake! previously isolated during the ripening of homestyle salami and selected on the basis of its high acidification rate. During the first 10 days of ripening of inoculated salami, lactic acid bacteria quickly increased, thereby lowering the pH. This decrease inhibited the growth of Enterobaderiaceae and enterococci. Analysis of SDS-PAGE pattern of sarcoplasmic protein fractions allowed the authors to ascertain a larger extent of proteolysis during ripening and storage of the product. The present report suggests that L. sake! 121 could indeed contribute to the biochemical and sensorial characteristics of the product in such a manner as to ensure a safe and better preserved fermented meat product.