Effect of fermentation by Pediococcus pentosaceus and Staphylococcus carnosus on the metabolite profile of sausages

Yinfeng Zhao,Chunyan Zhou, Jiawen Ning,Shu Wang,Qing Nie,Wei Wang,Jiamin Zhang,Lili Ji

Food Research International（2022）

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摘要

•Metabolomics analysis of sausage's volatile and non-volatile metabolites.•Characteristic flavor substances after fermentation were ascertained.•Uncovering the pathways regulated by P. pentosaceus and S. carnosus.•Characteristic flavor substances and non-volatile metabolites were correlated.

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关键词

Pediococcus pentosaceus,Staphylococcus carnosus,Fermented sausage,Characteristic flavor,Non-volatile metabolite

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