Abstract: Microbial inoculants significantly influence the quality and safety of fermented sausages, making the selection of appropriate starter cultures a prominent research focus in the fermented food industry. This study investigated the impact of a combination of probiotics (P. pentoosaceus MJ11 and L. pentosus GM09) on the quality of mutton and chicken composite sausages. High performance liquid chromatography and gas chromatography-ion mobility spectrometry methods were employed to assess the degradation of biogenic amines by the starter cultures and their effect on sausage flavor. The results indicated that sausages inoculated with mixed starters exhibited a lower pH, inhibiting the growth of spoilage organisms and thus preventing the accumulation of biogenic amines during fermentation and storage. Moreover, the levels of thiobarbituric acid’s reactivity was significantly lower in the mixed starters group compared to commercial and naturally fermented sausages. Additionally, the inoculation of compound starters promoted the enhancement of isoleucine and carbohydrate metabolism, thereby improving the flavor of fermented sausages. This study concluded that P. pentoosaceus MJ11 and L. pentosus GM09 are recommended as natural and desirable starter cultures to enhance both the flavor and safety of fermented sausages. This research established the feasibility and effectiveness of applying probiotics in fermented sausages.
