Mechanistic insights into microbial succession driving flavor formation in traditional Sichuan sausage: A multi-omics approach

Abstract

This study investigated the regulatory mechanisms of microbial community succession on the formation of signature flavor compounds during the fermentation of traditional Sichuan sausage. The results indicated that after fermentation, the relative abundances of bacterial genera such as Latilactobacillus, Lactococcus, and Lactiplantibacillus increased significantly. Similarly, fungal genera including Apiotrichum, Yarrowia, and Kurtzmaniella showed marked increases. Prolonged fermentation enhanced the diversity and abundance of volatile aroma compounds, especially sensorially desirable ones such as β-myrcene, α-pinene, and phenylethyl alcohol. Metabolomic analysis demonstrated increased levels of beneficial metabolites, including glutathione, L-lysine, gamma-linolenic acid, isoquercitrin, and D-arabitol, over time. The enriched metabolic pathways identified aligned with those predicted from microbial data. This consistency validated the findings and indicated that Lactic acid bacteria (e.g., Levilactobacillus, Lactococcus, Latilactobacillus) and Yeasts (e.g., Yarrowia) actively contributed to the formation of desirable flavors. Future studies should isolate specific strains within these genera to elucidate their specific roles in metabolite formation and sensory quality, providing a basis for developing multi-strain starter cultures.