Microbial community and flavor metabolite interactions in the fermentation of Zao chili enhanced by Lactiplantibacillus plantarum CZ-3 and Saccharomyces cerevisiae

This study investigates the fermentation process of the traditional condiment Zao Chili from Guizhou by inoculating Lactiplantibacillus plantarum CZ-3 and Saccharomyces cerevisiae to enhance fermentation. An integrative approach combining microbiome quantification and metabolomics was used to analyze physicochemical properties, microbial community dynamics, and flavor metabolite changes. Compared to the naturally fermented group (ZR), the enhanced fermentation group (QH) significantly improved nitrite inhibition, reduced salinity, and increased production of organic acids and key volatile flavor compounds such as linalool and ethyl caprate. Analysis of microbial interactions revealed synergistic effects between Lactiplantibacillus and Saccharomyces , leading to greater metabolic activity and a more complex flavor profile. Correlation analysis demonstrated that Lactiplantibacillus contributed to the production of organic acids, while Saccharomyces played a key role in ester formation. These results clarify the role of microbial communities in flavor formation and provide a microbiome-based strategy for improving quality and scalability in the production of Zao Chili and other fermented vegetable products. • Correlation between microbial dynamics and key volatile flavor compounds identified. • Lactiplantibacillus and Saccharomyces improve organic acid and ester production. • Comprehensive metabolomics analysis unveils flavor pathways in fermented Zao Chili.