{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Li X"],"funding":["Gaiming Zhao","Suonan Zhao"],"pagination":["1523"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12299760"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["13(7)"],"pubmed_abstract":["<i>Latilactobacillus sakei</i> (<i>L. sakei</i>) and <i>Staphylococcus carnosus</i> (<i>S. carnosus</i>) are common starters for fermented sausages. However, the mechanism underlying the effects of these two microorganisms on co-cultivation in sausages remains unclear. This study compared the changes in metabolomics following fermentation by <i>L. sakei</i> and <i>S. carnosus</i> individually and in combination. After two days of fermentation, the pH values of the LS (<i>Latilactobacillus</i> Single), SC (<i>Staphylococcus</i> Single), and LSSC (<i>Latilactobacillus</i>-<i>Staphylococcus</i> Combined) groups were 4.59, 5.19, and 4.86. By comparing the common differential metabolites among the three groups, it was found that the content of N2-acetyl-L-ornithine decreased after single fermen"],"journal":["Microorganisms"],"pubmed_title":["Comparative Effects of the Single and Binary Fermentations of &lt;i&gt;Latilactobacillus sakei&lt;/i&gt; and &lt;i&gt;Staphylococcus carnosus&lt;/i&gt; on the Growth and Metabolomic Profiles of Fermented Beef Sausages."],"pmcid":["PMC12299760"],"funding_grant_id":["Integration and demonstration of key technologies for improving quality and efficiency of characteristic breeding industry in high altitude area of Qinghai (2022YFD1602300)","National Beef Cattle Industrial Technology System (project No. CARS-37)","Hebei Province Modern Agricultural Industry, Hebei modern agricultural industrial technology system beef cattle industry innovation team construction project (HBCT2023190204)","Joint Fund of Science and Technology Research and Development Plan of Henan (222103810019)"],"pubmed_authors":["Li X","Zheng Y","Cui W","Zhao G","Bai X","Zhu C"],"additional_accession":[]},"is_claimable":false,"name":"Comparative Effects of the Single and Binary Fermentations of &lt;i&gt;Latilactobacillus sakei&lt;/i&gt; and &lt;i&gt;Staphylococcus carnosus&lt;/i&gt; on the Growth and Metabolomic Profiles of Fermented Beef Sausages.","description":"<i>Latilactobacillus sakei</i> (<i>L. sakei</i>) and <i>Staphylococcus carnosus</i> (<i>S. carnosus</i>) are common starters for fermented sausages. However, the mechanism underlying the effects of these two microorganisms on co-cultivation in sausages remains unclear. This study compared the changes in metabolomics following fermentation by <i>L. sakei</i> and <i>S. carnosus</i> individually and in combination. After two days of fermentation, the pH values of the LS (<i>Latilactobacillus</i> Single), SC (<i>Staphylococcus</i> Single), and LSSC (<i>Latilactobacillus</i>-<i>Staphylococcus</i> Combined) groups were 4.59, 5.19, and 4.86. By comparing the common differential metabolites among the three groups, it was found that the content of N2-acetyl-L-ornithine decreased after single fermen","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Jun","modification":"2025-08-27T03:06:48.785Z","creation":"2025-08-27T03:06:48.785Z"},"accession":"S-EPMC12299760","cross_references":{"pubmed":["40732032"],"doi":["10.3390/microorganisms13071523"]}}