Screening of lactic acid bacteria and comparative inoculated fermentation to evaluate strain performance in Korean‐style spicy cabbage

BACKGROUND: Inoculated fermentation is widely applied to reduce batch-to-batch variation in spicy cabbage while preserving its traditional sensory attributes. However, rational starter selection and comparative fermentation performance among lactic acid bacteria (LAB) genera remain unclear. This study aimed to develop a prescreening platform and systematically evaluate LAB fermentation capacities. RESULTS: Four representative LAB strains (Lactiplantibacillus plantarum NCU0011415, Leuconostoc mesenteroides NCU018046, Levilactobacillus brevis NCU002406, and Weissella cibaria NCU034077) were evaluated. Compared with spontaneous fermentation, inoculation with Leuconostoc mesenteroides and Lactiplantibacillus plantarum significantly decreased pH and increased total titratable acidity (TTA). Inoculated fermentation reduced coliform and Salmonella counts, improving microbiological safety. Leuconostoc starters reduced sulfides and enriched esters and isothiocyanates, whereas Lactiplantibacillus plantarum promoted lactic and acetic acid accumulation. Amplicon sequencing revealed that LAB inoculation reshaped the microbial community structure. CONCLUSION: Targeted LAB inoculation enhanced fermentation safety, stabilized physicochemical properties, and directed flavor development in spicy cabbage, providing a practical basis for starter prescreening and rational starter design. © 2026 Society of Chemical Industry.