The combination of high‐throughput sequencing and LC–MS/MS reveals the mechanism of Staphylococcus inoculation on bacterial community succession and taste development during the processing of dry‐cured bacon

The co-inoculation of Staphylococcus vitulinus and Staphylococcus xylosus enhanced the taste attributes of dry-cured bacon. The present study provides the theoretical reference with respect to regulating the taste quality of fermented meat products by starter cultures of Staphylococcus during manufacture. © 2023 Society of Chemical Industry.