Abstract We investigated the effects of Lactobacillus pentosus inoculation on N-nitrosamines (NAs) contents and bacterial communities in dry fermented sausages. Culture-dependent and culture-independent (high-throughput sequencing) methods were employed to evaluate the bacterial communities. The results showed that inoculation with L. pentosus improved the microbiological quality of dry fermented sausages by enhancing the competitiveness of dominant bacteria and inhibiting the growth of undesirable microbes. At the end of ripening, NA content, nitrite residue, carbonyl content, total volatile basic nitrogen, pH value, and water activity of the sausages inoculated with L. pentosus were lower than the control (p

中文翻译：

---

接种戊糖乳杆菌R3对干发酵香肠中N-亚硝胺和细菌群落的影响

摘要 我们研究了戊糖乳杆菌接种对干发酵香肠中 N-亚硝胺 (NAs) 含量和细菌群落的影响。使用依赖于培养和不依赖培养（高通量测序）的方法来评估细菌群落。结果表明，接种戊糖乳杆菌通过增强优势菌的竞争力和抑制不良微生物的生长，改善了干发酵香肠的微生物质量。在成熟末期，接种戊糖乳杆菌的香肠的NA含量、亚硝酸盐残留量、羰基含量、总挥发性碱性氮、pH值和水分活度均低于对照（p