Data_Sheet_1_Microbial Diversity and Non-volatile Metabolites Profile of Low-Temperature Sausage Stored at Room Temperature.docx

Sausage is a highly perishable food with unique spoilage characteristics primarily because of its specific means of production. The quality of sausage during storage is determined by its microbial and metabolite changes. This study developed a preservative-free low-temperature sausage model and coated it with natural casing. We characterized the microbiota and non-volatile metabolites in the sausage after storage at 20°C for up to 12 days. Bacillus velezensis was the most prevalent species observed after 4 days. Lipids and lipid-like molecules, organoheterocyclic compounds, and organic acids and their derivatives were the primary non-volatile metabolites. The key non-volatile compounds were mainly involved in protein catabolism and β-lipid oxidation. These findings provide useful information for the optimization of sausage storage conditions.

香肠是一类极易变质的食品，其独特的腐败特性主要源于其特定的生产工艺。贮藏过程中香肠的品质变化由其微生物群落与代谢产物的动态改变共同决定。本研究构建了无防腐剂的低温香肠模型，并采用天然肠衣进行包裹。我们对该香肠在20℃条件下贮藏长达12天后的微生物群落与非挥发性代谢产物进行了表征分析。贮藏4天后，贝莱斯芽孢杆菌（Bacillus velezensis）为检出的最优势菌种。脂质及类脂质分子、有机杂环化合物以及有机酸及其衍生物为主要的非挥发性代谢产物。核心非挥发性化合物主要参与蛋白质分解代谢与β-脂质氧化过程。本研究结果可为香肠贮藏条件的优化提供有益参考。