The combination of high-throughput sequencing and LC-MS/MS reveals the mechanism of Staphylococcus inoculation on bacterial community succession and taste development during the processing of dry-cured bacon.

The co-inoculation of Staphylococcus vitulinus and Staphylococcus xylosus enhanced the taste attributes of dry-cured bacon. This work provided the theoretical reference to regulate the taste quality of fermented meat products by starter cultures of Staphylococcus during the manufacture. This article is protected by copyright. All rights reserved.