Effect of <i>Lactobacillus helveticus</i> IMAUJBH1 on fat and volatile flavor substances in fermented mutton sausages.

It showed a trend of decreasing first and then increasing, which was consistent with the change trend of SFA.

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The percentage of SFAs in all fatty acids showed a decreasing trend in the overall picture, and the proportion of the JBH1 group was lower than that of the ZR group in the first three stages of fermentation sausage, but significantly higher than that of the ZR group in the later stages.

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The PUFA proportions showed an overall trend of decreasing and then increasing, with little difference between the two groups in the first two phases, and the smallest proportions at 15 d.

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