The potential correlation between microbial communities and flavors in traditional fermented sour meat

Sour meat is widely consumed because of its unique flavor. However, the microbial community's structure, the flavor production pathways, and the relationship between microbes and flavors resulting from sour meat fermentation processes remain unclear. In this study, high-throughput sequencing technology and solid-phase microextraction–gas chromatography–mass spectrometry were used to analyze the structural composition of microbial communities and...