Omics-driven insight into Lactiplantibacillus plantarum fermentation in suansun: Connecting microbial dynamics to...

This study identified Lactiplantibacillus plantarum SS0831 (LP) as a high-performing strain in suansun and investigated its impact on flavor quality through comprehensive analyses of flavor compounds, microbial succession, functional dynamics, and metabolic pathways. Compared with naturally fermented suansun (NFS), Lactiplantibacillus plantarum-inoculated fermented suansun (LPIFS) exhibited higher acidity and improved sensory scores. LPIFS contained 63 aroma compounds, significantly more than the 41 detected in NFS. Notably, p-cresol levels in LPIFS decreased by over 50 % within the first seven days of fermentation, while alcohols, esters, and aldehydes increased, enriching the overall flavor profile. It additionally uncovered a notable positive correlation involving Lactococcus in conjunction with p-cresol, 2-nonenal, and phenylethanol. During early fermentation, Proteobacteria played a crucial role in flavor formation. The microbial community in LPIFS demonstrated enhanced carbohydrate metabolism. Particularly noteworthy is that LPIFS enhances flavor through a dual strategy-reducing the formation of acidic off-flavors while increasing aromatic compounds. The positive correlation between Lactococcus and p-cresol sheds light on the underlying mechanism of aroma enhancement. By facilitating more moderate cooperative interactions among the microbial communities in LPIFS, galactose, butanoate, and tyrosine metabolisms may be altered, while tryptophan metabolism may be modified, leading to reduced p-cresol production. Moreover, enhanced pyruvate metabolism was also a key factor in the synthesis of increased aroma compounds. These findings provide new insights into suansun flavor enhancement and the metabolic mechanisms driving its improvement.