Fermented Sausage can make it taste better?

Fermentation was discovered in 1857, the science beyond it is amazing and interesting. Starter culture uses the same idea by having the bacteria ferment and make a culture of bacteria in the subject of matter, it is used in milk to make yogurt and cheese, so it is very common. It is also used in meats like chorizo and pepperoni because it is able to change the composition of the fatty acids in the meats, to have a taste so Delicious. One interesting thing about some cultures, that when sour bread is being made, there is a bacteria in the sourdough culture that can produce a type of fatty acid that can increase the bread's resistance to mold. It not known how they are able to do it because there hasn't been a clear study using bacteria free culture." bacterium Latilactobacillus sakei; in another preparation, they used both L. sakei and Staphylococcus carnosus. Both of these samples were made in such a way as to prevent contamination from bacteria in the environment. They treated the third sample -- the control -- with an antibiotic solution to eliminate the microbes naturally living within the sausage. Over the course of 20 days, they checked the sausages and found a markedly different profile for microbe-free sausage compared to the sausage containing either of the two microbial cultures." With this experiment they were able to figure out the difference of the 2 bacteria and also figure out how it effected the taste

[1]https://www.sciencedaily.com/releases/2020/08/200805110129.htm

[2]https://www.sciencedirect.com/topics/food-science/starter-culture