Interesting article in today's NYTimes:
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.