Multidimensional correlation analysis based on PCA/PLS-DA revealed the dual role of Lacticaseibacillus helveticus KLDS1.8701 in flavor synthesis and microbiota construction in Dongbei Suancai

作者：Xuemei Dong, Mu Tian, Meishuai Liu, Meiru Cheng, Jianke Fang, Xinyu Zhao, Chun Li, Wenkui Guo, Libo Liu · 发表于：Journal of Future Foods · 年份：2025 · DOI：10.1016/j.jfutfo.2025.09.019 · 被引用次数：2 · 研究领域：Probiotics and Fermented Foods、Meat and Animal Product Quality、Protein Hydrolysis and Bioactive Peptides

• Flavoring substances in the fermentation process of Dongbei Suancai; • Correlation of flavor substances with bacterial diversity; • Improvement of flavor by inoculation with L. helveticus KLDS 1.8701 fermentation. Suancai is a traditional fermented cabbage popular in the Dongbei region of China. This study investigated flavor enhancement and modulation of microbial communities in Dongbei Suancai through the synergistic application of Lacticaseibacillus helveticus KLDS1.8701 and conventional direct-pitch fermentation. Electronic tongue analysis and free amino acid profiling revealed that the fermentation supplemented with L. helveticus significantly enhanced sensory richness and fresh sweetness compared to natural fermentation and traditional starter methods. Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) and Gas Chromatography-Mass Spectrometry (GC-MS) detected 106 volatile compounds across three fermentation techniques: natural fermentation, fermentation with the addition of a direct-pitch fermenter, and co-fermentation with a direct-pitch fermenter and L.helveticus KLDS1.8701. Fermentation with L. helveticus and the direct-pitch fermenter produced the most complex flavor profile, increasing the diversity of esters, ketones, aldehydes, alcohols, olefins, and acids. Based on statistical analysis, it was shown that this fermentation was significantly different from the other fermentation groups, in which the esters that contributed most critically to flavor were not o...