Nan an pressed salted duck was fermented by co-fermentation of Lactobacillus plantarum,Pediococcus pentosaceus,Staphylococcus xylosus and Micrococcus varians.
But with some micromanagement — adding lots of salt, for instance — we can help harmless, salt-tolerant microbes like Lactobacillus outcompete their dangerous but salt-sensitive relatives.