The effect of two-stage temperature fermentation regulation on the microbial community and flavor profiles of shallow-fermented sausages inoculated with Staphylococcus xylosus and Staphylococcus carnosus starter cultures

Controlled inoculation fermentation can enhance both flavor and quality of sausage products. However, the influence of controlled inoculation fermentation on shallow-fermented sausages remains unexplored. Herein, this study investigated the impact of two-stage temperature fermentation regulation coupled with starter cultures on the microbial community and flavor profiles of shallow-fermented sausages. Compared to the control groups, the two-stage temperature fermentation regulation can affect the water activity, thiobarbituric acid reactive substances, and total volatile basic nitrogen values. Importantly, it substantially boosts the content of flavor profiles, such as ethyl caprate, ethyl caprylate, ethyl palmitate, and ethyl caproate. When incorporating a 24- or 48-h hot-air fermentation phase, the total relative abundance of Staphylococcus and Lactobacillus increases significantly. Key metabolic pathways, including pyruvic acid metabolism and fatty acid biosynthesis, may be associated with the flavor enhancement. These findings highlight the potential of two-stage temperature fermentation with starter cultures for improving the quality of shallow-fermented sausages.