Interaction and Flavor Metabolic Function of Microbiota During Fermentation of Pigskin Through Bioaugmentation with <i>Latilactobacillus sakei</i>.

Notably, the pH of pigskin also exhibited a decreasing trend ( Figure 1 B), which is primarily attributable to the metabolism of lactic acid and other organic acids by acid-producing microorganisms such as Lactobacilli during fermentation [ 28 ].

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