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

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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