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

Food Chem X · 2026 · PMC13103561 · PMID 42040319

Europe PMC DOI

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a decreasing trendno p-value reported

However, with prolonged hot-air fermentation duration, the relative content exhibits a decreasing trend.

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an increasing trendno p-value reported

Moreover, heptadecanoic acid ethyl ester also showed an increasing trend.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.

The effect of two-stage temperature fermentation regulation on the microbial community and flavor profiles of shallow-fermented sausages inoculated with &lt;i&gt;Staphylococcus xylosus&lt;/i&gt; and &lt;i&gt;Staphylococcus carnosus&lt;/i&gt; starter cultures.

The sentences

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