Lactiplantibacillus plantarum-based inoculated fermentation of Guiyang sour rice-noodles improved its flavor quality

This study investigated the use of <i>Lactiplantibacillus plantarum</i> to fermentation and mitigate the generation of stink and unstable flavor quality during the natural fermentation (NF) of Guiyang sour rice-noodles. The mechanisms were explored using flavoromics, metabolomics, and microbiomics. The results showed that alcohols and aldehydes were the primary volatile flavor compounds in Guiyang sour rice-noodles. Inoculated fermentation (IF) significantly increased the concentrations of these compounds while reducing off-odor by decreasing the abundance of butyric acid-producing microorganisms, thereby potentially improving the aroma. In the IF group, 23 non-volatile flavor compounds increased, while 24 decreased, involving 16 metabolic pathways. Correlation network analysis revealed a strong association between <i>L. plantarum</i> and the production of alcohols, aldehydes, unsaturated fatty acids, free amino acids, and organic acids. These findings suggest that IF overcomes the limitations of NF, enhancing the flavor profile of Guiyang sour rice-noodles and providing a theoretical basis for optimizing its production process.