Physicochemical characteristics, metabolomics, and flavor profiles of giant salamander (Andrias davidianus) liver pastes fermented with Lactobacillus plantarum, Bacillus coagulans, and their mixtures

Key Points

• Fermentation enhances flavor profiles in giant salamander liver pastes.
• Key findings indicate significant changes in metabolomic data following fermentation by the selected bacteria.
• The study employs a combined approach of physicochemical analysis and metabolomics to evaluate flavor changes.
• Results suggest potential applications in food processing for improved palatability, emphasizing further exploration.