Thanks Phil, that is an interesting and meaningful article. It clearly demonstrates that there are so many factors to consider when we ferment our sausages. And it certainly raises the status of garlic, as it not only enhances the flavour of the sausage but increases the growth of bacteriocins during the fermentative stage. Now I know why my grandfather ate garlic by the handful whenever he felt sick.
We touched on the subject of the effect of spices in salami a little while ago, so this article is a good supplement to it.
http://wedlinydomowe.pl/en/viewtopic.php?t=7800