Lactic acid fermentation in meat is an anerobic process.
https://lambdageeks.com/is-fermentation-anaerobic-respiration/
https://lambdageeks.com/is-fermentation-anaerobic-respiration/
What links was that? I have some pdfs she emailed me, plus the bactoferm pdf. Can't recall where I downloaded it, but orobably at the chr hansen website? I download and read probably 10 meat papers or articles a week, usually from google searches.D Dave in AZ can you post those links for everyone?
That is a good article. The Chr Hansen tech rep told me that some color bacteria strains that are included in their mixes, don't do as well without O2, which is likely why author noted less color during ferment, but she also said that they all recovered fine during 5 or more day drying, which article author also noted.
It may not be optimum for all salami, like slow ferments of Italian styles where strong color and flavor desired. But for fast, acid tang only, products like Taylor pork roll, it is a great method allowing ferment... roll SV temperature up to 155 and cook! ;)