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.