Aroma-producing Lactiplantibacillus plantarum LYA31 and Wickerhamomyces anomalus YYB24: Insight into their contribution to paocai fermentation

作者：Kaidi Hu, Jianlong Li, Yuqing Du, Min Zhang, Xingjie Wang, Yunxiao Wan, Jing Li, Nan Zhao, Qin Li, Ning Zhao, Aiping Liu, Shuliang Liu · 发表于：LWT · 年份：2025 · DOI：10.1016/j.lwt.2025.117541 · 被引用次数：9 · 研究领域：Probiotics and Fermented Foods、Fermentation and Sensory Analysis、Fungal Biology and Applications

Aroma compounds constitute pivotal part in flavor profile of fermented vegetables , of which the synthesis ability emerges as criterion for starter selection. However, limited attempt has been targeted at Sichuan paocai. In present study, Lactiplantibacillus plantarum LYA31 and Wickerhamomyces anomalus YYB24 were screened from traditional homemade paocai, based on diacetyl (20.31 mg/L) and ester production capacity (3.32 g/L), respectively. Both isolates exhibited good tolerance to the general salinity and acidity adopted for fermenting paocai, besides, no antagonistic effect was found between them. Strain LYA31 is a secure strain and demonstrated good acidification . Comparative study showed that aroma-producing isolates could accelerate the maturation of paocai and improve its quality. However, this positive effect was not as pronounced as aged brine. The incorporation of aroma-producing isolates with aged brine greatly enhanced the sensory characteristics of paocai. In such setting, the highest concentration of volatile flavor compounds was obtained, and a total of 10 distinct volatile compounds were identified, giving rise to flavor descriptions of sweet, floral, and fruity. Inoculation strategy did strengthen the correlation between flavor compounds and Lactobacillus as well as Wickerhamomyces . This study may provide alternative strategy to ensure consumers’ acceptance and bring benefit to paocai producer.