The succession and correlation of the bacterial community and flavour characteristics of Harbin dry sausages during fermentation

This study was to investigate the succession of the bacterial community in Harbin dry sausages during fermentation and its correlation to the sausage flavour. The results showed that Staphylococcus count increased but the moisture content and water activity decreased (P < 0.05). The lactic acid bacteria count first increased and then decreased, while the pH showed an opposite trend during a twelve-day fermentation (P < 0.05). According to a...