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Integration of microbial diversity and metabolite profiles reveals the effects of Staphylococcus xylosus and Staphylococcus carnosus on flavor formation in a fermented meat product model system
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DOI：10.1016/j.ijfoodmicro.2026.111909.png)
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Abstract
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• A fermented meat model system evaluated the role of S. xylosus and S. carnosus. • Inoculation with S. xylosus and S. carnosus effectively inhibited spoilage bacteria. • Mixed inoculation (MT) most significantly enhanced key flavor compounds. • Non-targeted metabolomics revealed key metabolic pathways affecting flavor. • S. carnosus showed strong proteolytic activity; S. xylosus favored lipid oxidation.
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