S.A. Aggie said:
https://www.sciencedirect.com/topics/food-science/lactobacillus#:~:text=Several%20species%20of%20Lactobacillus%20are%20added%20as%20starter,monocytogenes%20and%20not%20allowing%20them%20to%20grow%20excessively.

Several species of Lactobacillus are added as starter cultures in salami (see Chapter 16, Section 16.2.2). Lactobacillus spp. also act as competitive microflora in meat and meat products, extending their shelf life by competing with pathogens such as L. monocytogenes and not allowing them to grow excessively.
Thanks for the link
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