Tomer, I would stick to the classic lactobacilli that ferment sausage. Meso lactococci would work in theory in lowering the pH, but that's not the whole story. Meat-fermenting lactobacilli also produce protectants against pathogens in addition to flavor and aroma compounds.
Kind of like using a screwdriver to drive in a nail instead of a hammer. Yes, it should work, but it's best to use the right tool for the job.