Formation mechanism of lipid-derived volatile flavor compounds metabolized by inoculated probiotics and their improving effect on the flavor of low-salt dry-cured mackerel

This study aimed to evaluate the contribution and mechanisms of Lactobacillus plantarum and Zygosaccharomyces mellis inoculation to the enhancement of aroma in low-salt dry-cured mackerel (LDCM). Inoculating probiotics significantly improved the LDCM's aroma, with mixed probiotics showing a superior effect. The contents of lipid-derived volatile flavor compounds (LVFCs), free fatty acid contents, and key enzyme activities significantly increased (p < 0.05) in probiotic-treated groups. The dominant species in the probiotics-treated groups were the inoculated Lactobacillus plantarum and Zygosaccharomyces mellis, which were the main producer of metabolic enzymes for the generation of LVFCs. Lactobacillus plantarum performed well in lipid hydrolysis and aldehydes reduction, while Zygosaccharomyces mellis played a main role in aldehyde production.