Metagenomic and Volatilomic Analysis of Fermented Sausages Inoculated with Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201

• Lactobacillus plantarum CD101 and simulated Staphylococcus simulans NJ201 improve the color and flavor of fermented sausage. • Inoculation with mixed starter cultures inhibited the growth of spoilage and pathogenic bacteria, resulting in reduced biogenic amine content. • The mixed starter culture affected eight metabolic pathways, promoted the conversion of protein and fat to volatile flavor compounds, and discovered the key genes and enzymes of metabolic pathway of volatile flavor substances. This study explored the effects of Staphylococcus simulans NJ201 and Lactobacillus plantarum CD101 , used individually or in combination, on the quality and flavor characteristics of fermented sausages. The results showed that the pH value of sausages inoculated with the mixed starter culture was significantly lower than that of the control group with p