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

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.