Comparative Effects of the Single and Binary Fermentations of and on the Growth and Metabolomic Profiles of Fermented Beef Sausages.

() and () 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 and individually and in combination. After two days of fermentation, the pH values of the LS ( Single), SC ( Single), and LSSC (- 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 , while the content of N2-acetyl-L-ornithine increased after single fermentation with and combined fermentation with . Additionally, KEGG pathway analysis identified eight key metabolic pathways, including purine metabolism, starch and sucrose metabolism. In addition, it was found that produced D-Galactose during fermentation, which could be utilized by . The co-fermentation of and promoted the production of D-sorbitol. Our results suggest that the metabolic interactions between and 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.