Effect of Lactiplantibacillus plantarum Y279 and Weissella cibaria Y113 inoculation on lipid metabolism and flavor formation in Yu Jiaosuan

emerging as dominant functional taxa. Untargeted lipidomics identified 1224 lipid species, indicating accelerated triglyceride degradation and enhanced accumulation of lysophospholipids (LPC and LPE) in HY samples. Pathway enrichment analysis revealed intensified glycerophospholipid metabolism and unsaturated fatty acid biosynthesis, providing key precursors for aroma development. Flavoromics detected 213 volatile compounds, with HY samples exhibiting increased esters and ketones and reduced fishy aldehydes. Multivariate and correlation analyses revealed a microbiota-lipid-flavor regulatory network linking lactic acid bacteria to lipid-derived aroma precursors. Sensory evaluation further confirmed enhanced umami intensity, aroma complexity, and reduced off-flavors. Overall, targeted co-inoculation effectively improved YJS quality through coordinated lipid remodeling and flavor maturation.