{
  "abstract": "Understanding the relationship between fermentative microorganisms and sour meat flavor is essential for designing synthetic microbial consortia as artificial starters. In this study, quantitative microbiome profiling tracked microbial succession, while HS-GC-IMS, HS-SPME-GC–MS, and UPLC-QTOF-MS/MS characterized flavor development. Fermentation was divided into two distinct stages: the early phase (0–28 days) and the maturation phase (28–70 days). During the early phase, Staphylococcus and Candida exhibited rapid proliferation, corresponding with precursor synthesis. During the maturation phase, Staphylococcus, Weissella, and Candida constitute the absolute dominant microbiota. Despite reduced microbial growth rates, flavor-associated metabolites, particularly ethyl esters and taste-active peptides, keep accumulating continuously. Spearman correlation analysis revealed significant positive associations between these genera and potential flavor-active compounds. Overall, this study highlights absolute quantification's utility for elucidating microbial functions and offers valuable insights for precision engineering of starter cultures toward desirable sensory characteristics.",
  "abstract_shown": true,
  "affiliations": [
    "School of Public Health, Guizhou Province Engineering Research Center of Ecological Food Innovative, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China; Health Management Center, the Affliated Hospital of Guizhou Medical University, Guiyang 550009, China",
    "School of Public Health, Guizhou Province Engineering Research Center of Ecological Food Innovative, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China",
    "School of Public Health, Guizhou Province Engineering Research Center of Ecological Food Innovative, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China; Corresponding authors at: Guizhou Medical University, Gui 'an New District, Guizhou Province, 550025, PR China.",
    "Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, State Key Laboratory for Quality and Safety of Agro-Products, College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang 315211, China; Corresponding authors at: Guizhou Medical University, Gui 'an New District, Guizhou Province, 550025, PR China."
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 8,
  "authors": [
    {
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        0
      ],
      "name": "Xiefei Li"
    },
    {
      "affs": [
        1
      ],
      "name": "Jieyu Yang"
    },
    {
      "affs": [
        1
      ],
      "name": "Xinyi Yuan"
    },
    {
      "affs": [
        1
      ],
      "name": "Yujiao Lou"
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    {
      "affs": [
        1
      ],
      "name": "Yifeng Ding"
    },
    {
      "affs": [
        2
      ],
      "name": "Yan Zhou"
    },
    {
      "affs": [
        2
      ],
      "name": "Peng Luo"
    },
    {
      "affs": [
        3
      ],
      "name": "Daodong Pan"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/8qsgb3fhx3924.bib",
  "cited_by": 0,
  "doi": "10.1016/j.fochx.2026.104625",
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  "landing_url": "https://doi.org/10.1016/j.fochx.2026.104625",
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  "licence": "CC-BY-NC",
  "licence_label": "CC BY-NC",
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  "pdf_url": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13718842/pdf/?tool=EBI",
  "pmcid": "PMC13718842",
  "pmid": "42959963",
  "published": "2026-10-16",
  "publisher": "Elsevier",
  "ris": "https://research.draconitic.com/paper/8qsgb3fhx3924.ris",
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    {
      "field": "biology",
      "origin": "openalex:1103|Meat and Animal Product Quality",
      "subfield": "zoology-behaviour"
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  ],
  "title": "Microbial community evolution and flavor formation during sour meat fermentation: Integrated quantitative microbiome profiling, HS-SPME-GC–MS, and UPLC-Q-TOF-MS/MS",
  "title_text": "Microbial community evolution and flavor formation during sour meat fermentation: Integrated quantitative microbiome profiling, HS-SPME-GC–MS, and UPLC-Q-TOF-MS/MS",
  "type": "peer-reviewed",
  "updated_at": "2026-11-02T12:22:47Z",
  "url": "https://research.draconitic.com/paper/8qsgb3fhx3924",
  "venue": "Food Chemistry: X",
  "versions": []
}