This study aimed to understand Seal Kit the community successions driven by different starters and their effects on the flavor development of Chinese fermented sausages.The results showed that the bacterial genus (67.6%) and pH (32.4%) were the key factors influencing the volatile profile.
Inoculated the starters composed of Pediococcus and staphylococci maintained the stable community succession patterns dominated by staphylococci (samples T and S).Although the highly acidic environment (pH 5.4) resulted in a stable succession pattern of the microbial community, and it was not conducive to Sujihiki Knives the accumulation of aldehydes, alcohols and esters.