Evidence map›Paper›PMID 41708623›Full record

ArticleNPJ science of food2026

Lacticaseibacillus rhamnosus H7 shapes flavor-associated microbial-metabolic networks in low-nitrite sausages: insights from a multi-omics correlation study.

Ying Yue, Sufen Guo, Hao Liu, Ning Zhao, Xiaohan Jia, Ning Wang, Chaofan Ji, Yiwei Dai, Beiwei Zhu, Xinping Lin

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in NPJ science of food, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Ying Yue *State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China.
Sufen Guo *School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China.
Hao LiuState Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China.
Ning ZhaoState Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China.
Xiaohan JiaState Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China.
Ning WangState Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China.
Chaofan JiState Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China.
Yiwei DaiState Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China.
Beiwei ZhuState Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China.
Xinping LinState Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China. yingchaer@163.com.

Funding

Xing Liao Talent Program - Outstanding Young Talents XLYC2403129
6 · The paper itself

Abstract

Lactic acid bacteria (LAB) are commonly used to degrade nitrite in dry fermented sausages. However, the impact of nitrite-degrading LAB on flavor formation and its regulatory effects on the microbial community, free amino acid (FAA), and lipid metabolism associated with flavor development are not yet fully understood. This study investigated the effects of Lacticaseibacillus rhamnosus H7-a nitrite-reducing strain-on the microbial community, flavor compounds, and metabolites using multi-omics and FAAs analysis. Results showed that the inoculation of Lcb. rhamnosus H7 became dominant, promoted the release of FAAs, and enhanced the accumulation and transformation of specific lipids (e.g., PE, TG, and PC). Correlation analysis revealed that Lcb. rhamnosus H7 was positively associated with the abundance of Weissella hellenica and Weissella minor. This might be further linked to enhanced amino acid and lipid metabolism, which coincided with the increased formation of key flavor compounds such as hexanoic acid and ethyl 2,4-hexadienoate. Overall, this study demonstrates that the inoculation of Lcb. rhamnosus H7 can modulate microbial structure and promote amino acid and lipid metabolism, improving the content of characteristic flavor compounds. This study also provides a reasonable hypothesis for the potential mechanism by which LAB regulate the flavor of low-nitrite dry fermented sausages.

Identifiers

PMID41708623
PMCPMC13031926

What OpenQuestion holds

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.