I see that BactoFerm is about the only distributer of starter cultures. Being a home brewer of many styles of soured beer i have quite the collection of pure liquid lactobacillus cultures. does anyone know if those may be used as a starer culture of fermented sausages? i don't see why not.., they are hella strong bugs. they can drop the ph of beer wort to 3.5 in a few days days at 90 degree. I'm just getting into making fermented sausages and am wondering what results i might get using a liquid lacto culture. Has anyone tried this?