Microbial and metabolic basis of p-cresol formation in fermented bamboo shoots (suansun): The central role of Levilactobacillus zymae KUST4216

<i>p</i>-Cresol plays a pivotal role in shaping the flavor quality of <i>suansun</i>. This study examined the effect of inoculating <i>Levilactobacillus zymae</i> KUST4216, a high <i>p</i>-cresol-producing strain, on the fermentation of <i>suansun</i>. Comparative analyses between uninoculated and inoculated fermentation revealed that both followed similar acidification patterns, but inoculated fermented <i>suansun</i> accumulated significantly more <i>p</i>-cresol (6.62 ± 4.15 mg/kg <i>vs.</i> 0.20 ± 0.14 mg/kg). Inoculation with <i>L</i>. <i>zymae</i> KUST4216 rapidly established microbial dominance, reshaped community succession, and promoted early sugar utilization. Genomic analysis showed enrichment in carbohydrate and amino acid metabolism and abundant CAZymes, supporting efficient precursor supply for aromatic compound biosynthesis. Transcriptomic profiling confirmed coordinated regulation that directed metabolic flux toward <i>p</i>-cresol synthesis. Overall, <i>L. zymae</i> KUST4216 drives <i>p</i>-cresol formation <i>via</i> the tyrosine pathway and stabilizes fermentation ecology, providing mechanistic insight into flavor generation and offering a strategy for enhancing the sensory quality of fermented bamboo shoots through targeted microbial inoculation.