Mechanism of Aroma-Producing Lactobacillus Plantarum and Wickerhamomyces Anomalus Improving Fermented Vegetables Flavor

Lactobacillus and yeast are universally recognized as the predominant strains accountable in fermented vegetables. The comparative analysis demonstrated that the incorporation of aroma-producing strains substantially amplifies the aromatic attributes of Paocai. Flora analysis showed that Lactobacillus and Kazachstania emerged as the dominant strain. The co-fermentation of aged brine and aroma-producing strains (LSX) resulted in the highest concentration of volatile flavor compounds, specifically ten different kinds. Furthermore, the levels of lactic acid and acetic acid increased in the group of inoculated fermentation. Additionally, a negative correlation was observed between Lactobacillus and malic acid, as well as citric acid. Conversely, Candida and Wickerhamomyces exhibited a positive correlation with citric acid and malic acid. Among the various types of Paocai, the strain was found to exhibit a positive correlation with 14 free amino acids, including aspartic acid and threonine. This research highlights the significant potential of aroma-producing strains in the production of Paocai.