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Volume 13
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10.3390/microorganisms13071523
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Article

Comparative Effects of the Single and Binary Fermentations of Latilactobacillus sakei and Staphylococcus carnosus on the Growth and Metabolomic Profiles of Fermented Beef Sausages

by
Xuan Li
1,2,
Yangyi Zheng
1,2,
Wenming Cui
1,2,
Xueyuan Bai
1,2,
Chaozhi Zhu
1,2,* and
Gaiming Zhao
1,2,*
1
Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China
2
College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
*
Authors to whom correspondence should be addressed.
Microorganisms 2025, 13(7), 1523; https://doi.org/10.3390/microorganisms13071523
Submission received: 15 May 2025 / Revised: 27 June 2025 / Accepted: 27 June 2025 / Published: 29 June 2025
(This article belongs to the Section Food Microbiology)
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Abstract

Latilactobacillus sakei (L. sakei) and Staphylococcus carnosus (S. carnosus) are common starters for fermented sausages. However, the mechanism underlying the effects of these two microorganisms on co-cultivation in sausages remains unclear. This study compared the changes in metabolomics following fermentation by L. sakei and S. carnosus individually and in combination. After two days of fermentation, the pH values of the LS (Latilactobacillus Single), SC (Staphylococcus Single), and LSSC (Latilactobacillus-Staphylococcus Combined) groups were 4.59, 5.19, and 4.86. By comparing the common differential metabolites among the three groups, it was found that the content of N2-acetyl-L-ornithine decreased after single fermentation with L. sakei, while the content of N2-acetyl-L-ornithine increased after single fermentation with S. carnosus and combined fermentation with L. sakei. Additionally, KEGG pathway analysis identified eight key metabolic pathways, including purine metabolism, starch and sucrose metabolism. In addition, it was found that L. sakei produced D-Galactose during fermentation, which could be utilized by S. carnosus. The co-fermentation of L. sakei and S. carnosus promoted the production of D-sorbitol. Our results suggest that the metabolic interactions between L. sakei and S. carnosus increase the number of functional metabolites in co-fermented sausages. These findings provide valuable insights and new research directions for the study of LAB and CNS interactions, as well as for the development of fermentation agents.
Keywords: lactic acid bacteria; fermented meat; non-volatile metabolic profiles; metabolomic pathways lactic acid bacteria; fermented meat; non-volatile metabolic profiles; metabolomic pathways

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MDPI and ACS Style

Li, X.; Zheng, Y.; Cui, W.; Bai, X.; Zhu, C.; Zhao, G. Comparative Effects of the Single and Binary Fermentations of Latilactobacillus sakei and Staphylococcus carnosus on the Growth and Metabolomic Profiles of Fermented Beef Sausages. Microorganisms 2025, 13, 1523. https://doi.org/10.3390/microorganisms13071523

AMA Style

Li X, Zheng Y, Cui W, Bai X, Zhu C, Zhao G. Comparative Effects of the Single and Binary Fermentations of Latilactobacillus sakei and Staphylococcus carnosus on the Growth and Metabolomic Profiles of Fermented Beef Sausages. Microorganisms. 2025; 13(7):1523. https://doi.org/10.3390/microorganisms13071523

Chicago/Turabian Style

Li, Xuan, Yangyi Zheng, Wenming Cui, Xueyuan Bai, Chaozhi Zhu, and Gaiming Zhao. 2025. "Comparative Effects of the Single and Binary Fermentations of Latilactobacillus sakei and Staphylococcus carnosus on the Growth and Metabolomic Profiles of Fermented Beef Sausages" Microorganisms 13, no. 7: 1523. https://doi.org/10.3390/microorganisms13071523

APA Style

Li, X., Zheng, Y., Cui, W., Bai, X., Zhu, C., & Zhao, G. (2025). Comparative Effects of the Single and Binary Fermentations of Latilactobacillus sakei and Staphylococcus carnosus on the Growth and Metabolomic Profiles of Fermented Beef Sausages. Microorganisms, 13(7), 1523. https://doi.org/10.3390/microorganisms13071523

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