Insights into the molecular mechanisms of microbial agent fermentation on the formation of sensory quality in air-dried geese via metabolomics

Microbial metabolic activity is essential for the formation of sensory qualities in fermented meat products. This study aimed to explore the effect of microbial agent fermentation on the quality of air-dried geese and to figure out the underlying molecular mechanisms. The results indicated that Latilactobacillus sakei CICC 22728 (Ls, 5.42 ± 0.36, U/mL), Lactiplantibacillus plantarum CGMCC 206032 (Lp, 5.21 ± 0.62, U/mL), and Staphylococcus xylosus CICC 21445 (Sx, 4.79 ± 0.21, U/mL) all possessed favorable lipase activities, and the co-fermentation of Ls + Lp + Sx notably promoted lipid oxidation in air-dried geese. In air-dried geese, the levels of free fatty acids, polyunsaturated fatty acids, and monounsaturated fatty acids increased significantly. The results of the electronic tongue showed that the co-fermentation of lactic acid bacteria and Staphylococci significantly improved the umami taste of air-dried geese while reducing the salty and bitter tastes. This was due to the increased content of non-volatile flavor substances and flavor precursors compounds. The results of the metabolic pathway analysis suggested that the main pathways for flavor formation in air-dried geese are linoleic acid and arachidonic acid metabolism. These findings are crucial for the development of air-dried geese exhibiting high organoleptic properties and unique flavors. Insights into the molecular mechanisms of co-inoculation of lactic acid bacteria and staphylococci on the formation of sensory quality in air-dried geese via metabolomics. • Microbial agent fermentation improved the flavor of air-dried geese. • Palmitic acid and oleic acid are the major FFAs in air-dried geese. • Fatty acid metabolism is the main pathway for flavor formation in air-dried geese.