Microbial community steering via lactic acid bacteria-yeast co-inoculation: Developing a safety control strategy against nitrosamines and their precursors in Northeastern Chinese dried sausages | Synapse
March 3, 2026
Microbial community steering via lactic acid bacteria-yeast co-inoculation: Developing a safety control strategy against nitrosamines and their precursors in Northeastern Chinese dried sausages
Key Points
Co-inoculation of lactic acid bacteria and yeast significantly reduces nitrosamine levels in dried sausages.
In this study, nitrosamine concentrations decreased by 70% in samples treated with co-inoculation.
Assessment using a microbial community approach reveals potential safety control strategies for food preservation.
This method may enable safer culinary practices, with further exploration needed to validate efficacy.