Fermenting Salumi

[Bob]

Oh but it does! T-SPX contains both an acid forming(lactic acid producing) and color/flavor enhancing type of bacteria. The initial ph drop (fermenting step) is the safety hurdle in place until the aW value is reduced to a shelf stable amount (moisture loss) Salt and the nitrite/nitrate cure also contribute to the initial safety level.
You can control the amount of pH drop by sugar content and temperature.

http://www.meatsandsausages.com/sausage-types/fermented-sausage/cultures