Inoculation of Lactobacillus plantarum B8 and Staphylococcus edaphicus F improves the physicochemical properties, flavor compounds and microbial community of traditional fermented Mandarin fish

This study investigated the co-inoculation of Lactobacillus plantarum B8 and Staphylococcus edaphicus F for fermenting Mandarin fish (Siniperca chuatsi) to enhance product quality and safety. On the seventh day of fermentation, the results demonstrated that co-inoculation significantly improved the textural properties of fermented fish and increased the content of umami- and sweet- flavored amino acids. Compared to spontaneous fermentation, co-inoculation reduced total volatile base nitrogen (TVB-N) by 25.53%, thiobarbituric acid reactive substances (TBARS) by 62.82%, and total biogenic amines (BAs) by 27.91%, indicating enhanced freshness, suppressed lipid oxidation, and mitigated safety risks. Furthermore, the co-inoculated samples exhibited significantly lower levels of sulfur- and nitrogen-containing volatile compounds, contributing to a milder flavor profile and superior sensory attributes. Microbial analysis revealed a notable reduction in Vibrio abundance, which correlated with decreased indole and sulfide production, thereby improving odor characteristics. Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) highlighted the synergistic interactions between microbial communities and their positive impacts on the quality and flavor development of fermented fish. In conclusion, co-inoculation with L. plantarum B8 and S. edaphicus F not only enhances the safety and nutritional value of the products but also improves their sensory properties, making them more appealing to consumers.