The climate of the curing environment and casing size and style determine the drying and curing process. According to the particular variety of salami, different fermentation methods involving different acids have been explored to create various colours and flavors. Starter cultures such as lactic acid bacteria (LAB) and coagulase-negative cocci (CNC) like specific strains of "Staphylococcus xylosus" or "Micrococcus" are most commonly used in salami production. More species of LAB and CNC were discovered during recent decades and they were found to have different fermentation temperatures with variable rates of acidification. Despite the fact that these bacteria can help maintain a longer shelf life for meat products and even retard the growth of pathogens, there are a few studies that argue some starter cultures may be related to the production of enterotoxins or biogenic amines that can be harmful to the human body. Therefore, starter cultures have to be carefully selected by producers and properly used in fermentation.