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Subsequently, non\u2010targeted metabolomics was applied to uncover the potential spoilage\u2010associated metabolic pathways. The results showed that\n                      <jats:italic>P<\/jats:italic>\n                      .\n                      <jats:italic>psychrophila<\/jats:italic>\n                      led to larger increases in total viable count (TVC), pH, and total volatile basic nitrogen (TVB\u2010N) compared with\n                      <jats:italic>S<\/jats:italic>\n                      .\n                      <jats:italic>grimesii<\/jats:italic>\n                      , as well as caused more pronounced protein degradation, as evidenced by lower sulfhydryl content, higher carbonyl content, stronger proteolytic activity, and more free amino acid (FAA) accumulation. Metabolomic analysis based on liquid chromatography\u2013mass spectrometry (LC\u2013MS) further revealed considerable disruptions in amino acid, purine, and glycerophospholipid metabolism, with lysine degradation and phenylalanine metabolism standing out as particularly affected pathways. In contrast,\n                      <jats:italic>S<\/jats:italic>\n                      .\n                      <jats:italic>grimesii<\/jats:italic>\n                      mainly promoted the early stage of lipid oxidation, as indicated by the higher conjugated diene (CD) and peroxide value (POV) levels. This finding was further supported by the enrichment of lipid\u2010related metabolic pathways. Notably, co\u2010culture induced a distinct spoilage pattern rather than a simple additive effect. Although it did not consistently increase all spoilage indicators, it significantly promoted lipid hydrolysis. This study revealed the metabolic pathway and mechanism of microbial spoilage of\n                      <jats:italic>S. grimesii<\/jats:italic>\n                      and\n                      <jats:italic>P. psychrophila<\/jats:italic>\n                      in the spoilage process of salmon, providing insights into the roles of specific spoilage bacteria in fish deterioration and a theoretical basis for future spoilage control studies.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71454","type":"journal-article","created":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T09:30:47Z","timestamp":1789551047000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Uncovering the Metabolic Characterization of\n                    <i>Pseudomonas psychrophila<\/i>\n                    and\n                    <i>Serratia grimesii<\/i>\n                    Underlying Their Spoilage Potential in Refrigerated Salmon: Based on LC\u2013MS Metabolomics Analysis"],"prefix":"10.1111","volume":"91","author":[{"given":"Xinge","family":"Yi","sequence":"first","affiliation":[{"name":"College of Food Science and Technology Shanghai Ocean University  Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yule","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Shanghai Ocean University  Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3968-2868","authenticated-orcid":false,"given":"Jing","family":"Xie","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Shanghai Ocean University  Shanghai China"},{"name":"Key Laboratory of Aquatic Products High Quality Utilization Storage and Transportation (Co\u2010Construction by Ministry and Province) Ministry of Agriculture and Rural Affairs  Shanghai 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