• Lactobacillus plantarum CD101 and simulated Staphylococcus simulans NJ201 improve the color and flavor of fermented sausage. • Inoculation with mixed starter cultures inhibited the growth of spoilage and pathogenic bacteria, resulting in reduced biogenic amine content. • The mixed starter culture affected eight metabolic pathways, promoted the conversion of protein and fat to volatile flavor compounds, and discovered the key genes and enzymes of metabolic pathway of volatile flavor substances. This study explored the effects of Staphylococcus simulans NJ201 and Lactobacillus plantarum CD101 , used individually or in combination, on the quality and flavor characteristics of fermented sausages. The results showed that the pH value of sausages inoculated with the mixed starter culture was significantly lower than that of the control group with p <0.05. Color analysis indicated that bacterial inoculation increased the a*/b* value and L* value of the sausages with p <0.05. The mixed starter culture also significantly changed the composition of volatile compounds in the sausages, increasing the contents of alcohols and esters while decreasing the contents of acids and aldehydes. Metagenomic analysis showed inoculated strains suppressed spoilage/pathogenic bacteria and reduced biogenic amines; KEGG analysis indicated mixed strains modulated 8 metabolic pathways to promote flavor compound formation. The above research results indicate that the combination of Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201 as a mixed starter culture significantly enhances the flavor and color of sausages. At the same time, the results of metagenomics and bioamines also ensured its safety.
Feng et al. (Wed,) studied this question.