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A comprehensive study on the effects of Lactiplantibacillus plantarum and Staphylococcus simulans on the flavor metabolite profiles in fermented sausages via metabolomics and genomics

Xuefei Shao Huhu Wang Xiangyu Song Na Xu Jian Sun Xinglian Xu

食品科学与人类健康（英文）2026，Vol.15Issue(1)：351-365,15.

食品科学与人类健康（英文）2026，Vol.15Issue(1)：351-365,15.DOI:10.26599/FSHW.2025.9250534

A comprehensive study on the effects of Lactiplantibacillus plantarum and Staphylococcus simulans on the flavor metabolite profiles in fermented sausages via metabolomics and genomics

Xuefei Shao ¹Huhu Wang ¹Xiangyu Song ¹Na Xu ¹Jian Sun ¹Xinglian Xu¹

作者信息

1. State Key Laboratory of Meat Quality Control and Cultured Meat Development,Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China
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摘要

关键词

Starter culture/Fermented sausage/Flavor/Genomics/Metabolomics

Key words

Starter culture/Fermented sausage/Flavor/Genomics/Metabolomics

引用本文复制引用

Xuefei Shao,Huhu Wang,Xiangyu Song,Na Xu,Jian Sun,Xinglian Xu..A comprehensive study on the effects of Lactiplantibacillus plantarum and Staphylococcus simulans on the flavor metabolite profiles in fermented sausages via metabolomics and genomics[J].食品科学与人类健康（英文）,2026,15(1):351-365,15.

基金项目

This study was supported by the Priority Academic Program Development of Jiangsu Higher Education Institution(PAPD). （PAPD）

食品科学与人类健康（英文）

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