Interesting article in today's NYTimes:
SalamiWildFerments
in which researchers compared salamis made w/ inoculated bacteria to those salamis using wild ferments.
Results are what you'd expect...the wild ferments tasted better. The inoculated ferments started off like gangbusters but also produced a lot more acetic acid.
Sounds like the salami folks are way behind the wine folks and that they need to tweak their starter cultures to reduce the acetic acid production.
Tom