This study aimed to study the differences in physical and chemical properties and flavor substances between natural fermentation and compound fermentation with adding starter culture, and the feasibility of standardization of compound fermentation of red sour soup.Lactiplantibacillus plantarum Lp-3 and Torulaspora indica G2-11 were used as additional compound fermentation starter culture for red sour soup.The characteristics including pH, total acid, amino acid nitrogen, nitrite, organic acid, and volatile components in the two fermentation modes were analyzed by HPLC and HS-SPME-GC-MS methods, etc.In comparison with natural fermentation, results showed that the two strains had good acid-production capability, and could rapidly reduce the pH (3.16±0.05) and nitrite content[(0.03±0.01) mg/kg], increase the total acid content[(21.80±1.01) g/kg], and significantly increase the content of tartaric acid, malic acid, lactic acid, and acetic acid in the red sour soup.In addition, the aroma compounds increased from 76 kinds in natural fermentation to 97 kinds in compound fermentation with mixed inoculation.Moreover, terpenes, alcohols, and aldehydes were the main aroma compounds, which made the red sour soup present floral, fruity, woody, grassy, and fragrant aroma.The study indicated that L. plantarum and T. indica could improve the flavor and quality of fermented red sour soup, and compound fermentation could be applied for the standardization of red sour soup products.
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