biostudies-literatureLi XGaiming ZhaoSuonan Zhao1523https://www.ebi.ac.uk/biostudies/studies/S-EPMC12299760biostudies-literatureUnknown13(7)<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 fermenMicroorganismsComparative Effects of the Single and Binary Fermentations of <i>Latilactobacillus sakei</i> and <i>Staphylococcus carnosus</i> on the Growth and Metabolomic Profiles of Fermented Beef Sausages.PMC12299760Integration 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)Li XZheng YCui WZhao GBai XZhu CfalseComparative Effects of the Single and Binary Fermentations of <i>Latilactobacillus sakei</i> and <i>Staphylococcus carnosus</i> on the Growth and Metabolomic Profiles of Fermented Beef Sausages.<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 fermen2025-01-01T00:00:00Z2025 Jun2025-08-27T03:06:48.785Z2025-08-27T03:06:48.785ZS-EPMC122997604073203210.3390/microorganisms13071523