Li Xuan, Zheng Yangyi, Cui Wenming, Bai Xueyuan, Zhu Chaozhi, Zhao Gaiming
Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China.
College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Microorganisms. 2025 Jun 29;13(7):1523. doi: 10.3390/microorganisms13071523.
() 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.
乳酸杆菌（）和凝固酶阴性葡萄球菌（）是发酵香肠常用的起始发酵剂。然而，这两种微生物对香肠共培养效果的潜在机制仍不清楚。本研究比较了乳酸杆菌单独发酵、凝固酶阴性葡萄球菌单独发酵以及二者联合发酵后代谢组学的变化。发酵两天后，乳酸杆菌单菌发酵组（LS，Single）、凝固酶阴性葡萄球菌单菌发酵组（SC，Single）和二者联合发酵组（LSSC，- Combined）的pH值分别为4.59、5.19和4.86。通过比较三组间的共同差异代谢物发现，乳酸杆菌单独发酵后N2-乙酰-L-鸟氨酸含量降低，而凝固酶阴性葡萄球菌单独发酵及二者联合发酵后N2-乙酰-L-鸟氨酸含量增加。此外，KEGG通路分析确定了8条关键代谢途径，包括嘌呤代谢、淀粉和蔗糖代谢。另外，研究发现乳酸杆菌在发酵过程中产生D-半乳糖，可被凝固酶阴性葡萄球菌利用。乳酸杆菌和凝固酶阴性葡萄球菌的共发酵促进了D-山梨醇的产生。我们的结果表明，乳酸杆菌和凝固酶阴性葡萄球菌之间的代谢相互作用增加了共发酵香肠中功能代谢物的数量。这些发现为乳酸菌和凝固酶阴性葡萄球菌相互作用的研究以及发酵剂的开发提供了有价值的见解和新的研究方向。
