{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["13"],"submitter":["Wang J"],"pubmed_abstract":["Chinese fermented sausage is a famous fermented meat product with a complex microbiota that has a potential impact on flavor and quality. In this study, <i>Lactobacillus plantarum</i> MSZ2 and <i>Staphylococcus xylosus</i> YCC3 were used as starter cultures to investigate the change in bacterial diversity, metabolic pathways, and flavor compounds during the ripening process of fermented sausages. High-throughput sequencing technology and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS) were applied for characterizing the profiles of bacterial diversity, metabolic pathways, and flavor compounds in sausage samples on days 0, 6, and 12 during ripening. Results showed that <i>Lactobacillus</i>, <i>Staphylococcus</i>, <i>Lactococcus</i>, <i>Leuconostoc<"],"journal":["Frontiers in microbiology"],"pagination":["990606"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9577601"],"repository":["biostudies-literature"],"pubmed_title":["Dynamic change of bacterial diversity, metabolic pathways, and flavor during ripening of the Chinese fermented sausage."],"pmcid":["PMC9577601"],"pubmed_authors":["Sameeh MY","Khan AA","Bai R","Zhu Y","Dablool AS","Zhang X","Wang J","Aziz T","Shahzad M"],"additional_accession":[]},"is_claimable":false,"name":"Dynamic change of bacterial diversity, metabolic pathways, and flavor during ripening of the Chinese fermented sausage.","description":"Chinese fermented sausage is a famous fermented meat product with a complex microbiota that has a potential impact on flavor and quality. In this study, <i>Lactobacillus plantarum</i> MSZ2 and <i>Staphylococcus xylosus</i> YCC3 were used as starter cultures to investigate the change in bacterial diversity, metabolic pathways, and flavor compounds during the ripening process of fermented sausages. High-throughput sequencing technology and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS) were applied for characterizing the profiles of bacterial diversity, metabolic pathways, and flavor compounds in sausage samples on days 0, 6, and 12 during ripening. Results showed that <i>Lactobacillus</i>, <i>Staphylococcus</i>, <i>Lactococcus</i>, <i>Leuconostoc<","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022","modification":"2025-04-19T21:17:39.227Z","creation":"2025-04-19T21:17:39.227Z"},"accession":"S-EPMC9577601","cross_references":{"pubmed":["36267187"],"doi":["10.3389/fmicb.2022.990606"]}}