Dextrose is a simple sugar, and is very easy for cultures to ferment to produce lactic acid. This is the industry standard, as it is inexpensive. It is best used in combination with Demerara sugar. Dextrose is very basic, and lacks any flavor addition to your product as it is only there for the culture to easily ferment. When used with Demerara you get that initial drop in pH by the culture fermenting the simplest sugar first, than a slow and steady ferment as the culture turns to the Demerara for food. While the Demerara is slowly fermented you get an added complexity from the molasses.
Sold in 1#, 5# and 10# bags.
Can be used alone in 0.5-1% the weight of the meat in your recipe, or you can use in combination with Demerara at 0.2-0.4% Dextrose mixed with 0.5-0.7% Demerara for a total sugar percentage in your recipe of 0.9%.