Whey as a salami starter culture

[gnjk]

I would prefer not to buy cultures but use a little fresh whey as a starter culture for my salami. It buzzing with Lactobacillus from yogurt making so why not?
I use it to innoculate garlic to produce fermented garlic very successfully, in fact I use it for all my vegy ferments.
I have made two salami batches and the first is looking and smelling good. I am at 20% weight loss so not ready to try. no exterior mould showing. The first batch went in on the 18th Jan.

I checked the ph after 24 hours of fermentation at 18c and it was rough 5.5 to 6 the best I could judge with the ph paper method, it then went to the drying chamber.
Any comments gratefully received.