Enhancing dry‐fermented sausages: Meyerozyma guilliermondii as a flavor‐boosting yeast in co‐inoculation with Latilactobacillus sakei

Abstract BACKGROUND Dry‐fermented sausages are traditional meat products, and their quality and flavor largely depend on the complex microbial interactions during the fermentation process. Lactic acid bacteria (LAB) are widely used in the fermentation of sausages, but studies have shown that yeast has potential in terms of flavor complexity and process performance. Therefore, exploring the co‐inoculation of yeast and LAB can provide new opportunities for optimizing the production of fermented sausages. RESULTS This study explores the innovative use of Meyerozyma guilliermondii Y27 and Lactobacillus sakei L48 as co‐inoculants to enhance the physicochemical properties, flavor profile and microbial community structure of dry‐fermented sausages. Notably, mixed inoculation significantly improved the color stability and moisture retention, while reducing peroxide values (0.45 g kg −1 ) and thiobarbituric acid reactive substances (2.50 mg kg −1 ), indicating enhanced oxidative stability. The synergistic effect led to a 54.03% increase in free amino acids, contributing to complex flavor development. The presence of M. guilliermondii Y27 prominently boosted the production of alcohols and esters, particularly ethyl acetate, imparting a desirable fruity note. Microbial analysis showed that the inoculated strains flourished and outcompeted indigenous microflora, with Lactobacillus and Meyerozyma achieving dominant status. CONCLUSION Using M. guilliermondii Y27 and L. sakei L48 as co‐inoculants to improve the taste and safety of fermented sausages offers a promising method for controlled fermentation in various meat products. © 2025 Society of Chemical Industry.