AUTHOR=Han Hongjiao , Li Mohan , Peng Yanqi , Zhang Zhenghan , Yue Xiqing , Zheng Yan TITLE=Microbial Diversity and Non-volatile Metabolites Profile of Low-Temperature Sausage Stored at Room Temperature JOURNAL=Frontiers in Microbiology VOLUME=12 YEAR=2021 URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2021.711963 DOI=10.3389/fmicb.2021.711963 ISSN=1664-302X ABSTRACT=
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.