Comparative evaluation of quality and microbial community of Yibin yacai as influenced by traditional sun drying-natural and mechanical drying-inoculation fermentation

This study evaluates a novel processing method (mechanical drying and inoculation fermentation) in comparison to traditional techniques (sun drying and natural fermentation) on the quality and microbial community structure of Yibin yacai. The novel method reduces processing time by over 15 days, regulates nitrite content (0.75-1.75 mg/kg), and enhances volatile compounds by 1.57-fold, organic acids by 53.27 %, and free amino acids by 45.70 %, surpassing the outcomes achieved through the traditional approach. <i>Bacillus, Enterococcus, Weissella,</i> and <i>Lactobacillus</i> were identified as the predominant genera. <i>Weissella</i> and <i>Lactobacillus</i> exhibited a significant positive correlation with flavor-related metabolites (<i>p</i> < 0.05). The new process was first applied to the production of Yibin yacai. Compared with the traditional process, it offers enhanced efficiency in production, heightened safety measures, and an enriched flavor profile. These findings furnish valuable technical and theoretical insights for enhancing the overall quality of Yibin yacai.