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Integration of Microbial Diversity and Metabolite Profiles Reveals the Effects of Staphylococcus xylosus and Staphylococcus carnosus on Flavour Formation in a Fermented Meat Product Model System

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Outgoing claims: the papers this work cites, builds on, or argues with.

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The regulation of volatile flavor compounds in fermented meat products mediated by microorganisms: A review

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Impact of Lactobacillus curvatus 54M16 on microbiota composition and growth of Listeria monocytogenes in fermented sausages

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Comprehensive insights into the mechanism of flavor formation driven via inoculation with mixed starter cultures in dry-fermented tilapia sausages: Integration of macrogenomics, volatilomics, and lipidomics

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Staphylococcus inoculation enhances the sensorial attributes of Chinese bacon by coordinating the composition of flavor compounds through amino acid metabolism

inferredcites →https://doi.org/10.1016/j.fshw.2022.07.010openalex-snapshot

Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages

inferredcites →https://doi.org/10.1016/j.meatsci.2016.06.012openalex-snapshot

The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages

inferredcites →https://doi.org/10.1016/j.meatsci.2020.108103openalex-snapshot

Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation

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The relationship between flavor formation, lipid metabolism, and microorganisms in fermented fish products

inferredcites →https://doi.org/10.1080/15257770.2020.1733604openalex-snapshot

Species-dependent patterns of incorporation of purine mononucleotides and nucleosides by lactic acid bacteria

inferredcites →https://doi.org/10.1093/bioinformatics/bty560openalex-snapshot

fastp: an ultra-fast all-in-one FASTQ preprocessor

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Assessment of Coagulase‐Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile

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Functional fermented meat products with probiotics—A review

inferredcites →https://doi.org/10.1111/jam.15382openalex-snapshot

“Ethno-microbiology” of ethnic Indian fermented foods and alcoholic beverages

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Improving the Flavor of Fermented Sausage by Increasing Its Bacterial Quality via Inoculation with Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3

inferredcites →https://doi.org/10.3390/foods11142090openalex-snapshot

Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products

inferredcites →https://doi.org/10.3390/microorganisms5030052openalex-snapshot

Insight into the Genome of Staphylococcus xylosus, a Ubiquitous Species Well Adapted to Meat Products

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