Dextrose
Also known as glucose, Sugars
The simple sugar that feeds fermentation. Lactic acid bacteria ferment it into lactic acid, and the amount added sets how far the pH falls.
Dextrose is the fermentation substrate that lactic acid bacteria take up most readily. It is dosed to reach the target acidity: in the Curesmith standard a fermented sausage is taken to about pH 4.9, and the amount of dextrose is what sets that. The quantity governs the rate and the extent of acidification and the final pH.
There is a ceiling to this. Adding more sugar past a point does not push the pH any lower, because the bacteria stop growing once the acidity rises far enough. As a published starting point, dextrose is often added at roughly half a per cent of the mix. Beyond souring, it also contributes to flavour, texture and yield.
Temple element. Roof, pH