Food and Fermentation Industries >

2026 , Vol. 52 >Issue 7: 201 - 209

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043328

Effect of synergistic fermentation of yeasts and lactic acid bacteria on quality and flavor of pickled cabbage

  • LI Jiaxin ,
  • LIAN Yinyin ,
  • SONG Jiajia ,
  • SUO Huayi ,
  • WANG Damao ,
  • ZHANG Yu
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  • 1(College of Food Science, Southwest University, Chongqing 400700, China)
    2(National Experimental Teaching Demonstration Center for Food Science and Engineering, Southwest University, Chongqing 400700, China)

Received date: 2025-05-18

  Revised date: 2025-07-30

  Online published: 2026-04-17

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Abstract

The quality of pickled cabbage is intricately linked to its microbial community.This study investigated the effects of fermentation by Wickerhamomyces anomalus and Pichia kudriavzevii, each combined with lactic acid bacteria(Lactiplantibacillus plantarum and Leuconostoc mesenteroides), on the quality and volatile flavor components of pickled cabbage.Changes in pH value, total acidity, textural characteristics, nitrite content, total ester levels, microbial colony counts, amino acids, organic acids, and volatile components were analyzed throughout fermentation.Principal component analysis (PCA) was also performed on the volatile components.Results indicated that both yeast-lactic acid bacteria co-fermentation groups (L+W group and L+P group) effectively inhibited excessive acid production by lactic acid bacteria.They also reduced peak nitrite levels and enhanced hardness and total ester content in pickled cabbage.While no significant difference was observed in lactic acid bacterial colony numbers, yeast colony counts decreased markedly during the later fermentation stages.Both L+W and L+P groups exhibited increased levels of bitter and sweet amino acids without significant variation in organic acids.The L+W group showed elevated levels of esters, alcohols, and aldehydes/ketones, whereas the L+P group recorded the lowest concentration of volatile substances.PCA analysis revealed that the flavor profile of the L+W group significantly differed from those of other groups.The flavor characteristics of the L+P group were similar to those resulting from compound lactic acid bacteria fermentation (L0).Furthermore, flavors among the L+P group, L+W group, and L0 group were distinctly different from those produced through natural fermentation (N0).This study provides a theoretical foundation for enhancing both the flavor quality and safety standards of pickled cabbage.

Key words： pickled cabbage; yeast; co-fermentation; volatile flavor component

Cite this article

LI Jiaxin , LIAN Yinyin , SONG Jiajia , SUO Huayi , WANG Damao , ZHANG Yu . Effect of synergistic fermentation of yeasts and lactic acid bacteria on quality and flavor of pickled cabbage[J]. Food and Fermentation Industries, 2026 , 52(7) : 201 -209 . DOI: 10.13995/j.cnki.11-1802/ts.043328

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