is a naturally fermented meat sausage traditionally made in the Portuguese region of . Lactic acid bacteria (LAB) are the dominant microorganisms in and can endow it with various technological properties. This study aimed (1) to characterize technological features and in vitro antimicrobial activity of LAB isolated from , and (2) to reveal associations between such phenotypic characteristics and the isolates species identified through amplification and sequencing of the 16S ribosomal gene. Sixty-two LAB isolates were identified and corresponded to 32.3% of isolates, followed by (19.4%) and (17.7%), aligning with previous research on traditional Portuguese fermented meat sausages. The phenotypic analysis of LAB isolates indicated diverse acidification capacities, proteolytic activities, and inhibitory effects against foodborne pathogens , Typhimurium and . Overall, lactobacilli displayed high inhibition activity against the pathogens , , and Typhimurium. Although the mechanisms for the inhibition of pathogen growth need to be further elucidated, these findings enhance our understanding of LAB diversity and functionality in sausages, contributing to product safety and quality.