bacterial microbial diversity in sausages after inoculation
The purpose of this study was to investigate the effects of Lacticaseibacillus rhamnosus H7 on the quality and flavor of dry fermented sausages. The experiment was divided into four groups: a nitrite-free group (C0), a nitrite-added group (C1), and two groups with nitrite addition and inoculation levels of 6 log CFU/g (LR1) and 7 log CFU/g (LR2), respectively. Sausages were prepared and fermented for 12 days. Total microbial DNA was extracted from samples collected on days 0, 3, and 12, and high-throughput sequencing of the V1-V9 region of the 16S rRNA gene was performed. The data include raw sequencing data from a total of 12 samples (control and treatment groups at different fermentation days), which can be used to analyze the effects of Lacticaseibacillus rhamnosus H7 inoculation on the microbial diversity of dry fermented sausages. This study provides basic data on the effects of Lacticaseibacillus rhamnosus H7 on the microbial diversity of air-dried sausages.