The ability of four ropy slime-producing lactic acid bacteria strains to multiply during the manufacture of Finnish fermented sausages was studied. Two of the three lactobacilli strains studied were able to compete with the starter bacteria used, and these lactobacilli occurred in high levels in the sausages at the end of manufacture. The Leuconostoc strain studied was found only once during the manufacture. Since fermented sausages in Finland are commonly handled in the same rooms as cooked meat products, the fermented sausages form a potential source of the ropy slime-producing lactobacilli for cooked products.