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

文献类型： 外文期刊

第一作者： Hu, Kaidi

作者： Hu, Kaidi;Li, Jianlong;Du, Yuqing;Wang, Xingjie;Wan, Yunxiao;Li, Jing;Li, Qin;Zhao, Ning;Liu, Aiping;Liu, Shuliang;Zhao, Nan;Zhang, Min

作者机构：

关键词： Fermented vegetable; Aroma-producing microorganisms; Microbial community; Flavor compounds

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 220 卷

页码：

收录情况： SCI

摘要： 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.

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