Using LS 25 Starter Culture

Hello all,

I' m reading at this table (page 9), that LS 25 is not recommended when using common salt.Is this right?
What will be the problem if you use common salt and LS 25?Is there any recipe for sausage or salami, without common salt?

Please help.

I did not find the right solution from the internet.

References:-
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Thanks