Lactobacillus curvatus and Reduced Microbial Spoilage

• Effects of Lactobacillus curvatus SQ-425 and Staphylococcus simulans 65-4 as starter cultures on sensory characteristics, microbial communities and metabolites in fermented sausage.

  • 2025-04
  • Food research international (Ottawa, Ont.) 206
  • • Jiale Zheng
    • Zhanjun Wang
    • Sen Xiang
    • Zhongfang Tan
    • Guofang Wu
    • Jianbo Zhang
    • Xuan Luo
    • Lei Wang
    • Haiying Wang

  • PubMed: 40058898
  • DOI: 10.1016/j.foodres.2025.116030

  1 Insight on

  • Reduced Microbial Spoilage

  • Low evidence

  The diversity and richness of the fungal community were increased, and spoilage microorganisms such as Shigella and Fusarium were suppressed.

  Effect

  Beneficial

  Effect size

  Moderate