Flavor instability is a significant drawback affecting the large-scale production of Yu jiaosuan (YJS), and fermentation with lactic acid bacteria is one of the methods to improve product quality.To investigate the effects of intensified fermentation using lactic acid bacteria on bacterial community composition and flavor substances during YJS fermentation, high-throughput sequencing technology was utilized to sequence the bacterial microbiomes at different fermentation stages in both naturally fermented and inoculated fermented samples.Additionally, HPLC and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were employed to analyze non-volatile metabolites and volatile flavor compounds.The results indicated that Lactiplantibacillus plantarum and Weissella cibaria were the dominant bacteria in the inoculated fermentation group.Compared with the natural fermentation group, the inoculated fermentation group exhibited a faster pH decline during the early stages of fermentation.The contents of total acid, organic acids, and free amino acids increased by 0.61 g/kg, 0.97 mg/mL, and 141.12 mg/100 g, respectively.Glutamic acid, aspartic acid, and acetic acid, identified as taste-active compounds, enhanced the umami and sourness of YJS.A total of 642 volatile flavor compounds were detected across all samples, with 14 compounds, including acetic anhydride and 1,3,8-p-menthatriene, serving as key characteristic flavor compounds that enriched the sour and piney aroma of YJS.L.plantarum and W.cibaria exhibited a significant positive correlation with several flavor substances.This study provides insights into the targeted regulation of YJS flavor and the optimization of its fermentation process.
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