Abstract
The unique flavor and extended shelf life were identified as essential characteristics of Yu jiaosuan (YJS), while challenges of fermentation control and poor stability were noted to have hindered its industrialization. The effects of Y279 inoculation on the bacterial community structure and quality improvement of YJS were investigated in this study. The results showed that after fermentation with Y279, the total acidity and amino nitrogen concentration of YJS were increased by 0.40 g/kg and 18.45 mg/100 g, respectively, while the pH, TBARS value, and nitrite content were significantly decreased by 0.28, 0.2, and 0.0048 mg/kg, respectively. High-throughput sequencing confirmed that Lactobacillus and Weissella were the dominant genera in the inoculated fermentation group. Forty-five differential metabolites were identified, involving three tastant-related pathways: arginine and proline metabolism, arginine biosynthesis, and purine metabolism. Additionally, molecular docking revealed substances in these differential metabolites that were bound to taste receptors via traditional hydrogen and carbon-hydrogen bonds. The results of sensory evaluation showed that the umami and sourness taste and color of the inoculated fermentation group were enhanced.This study offers theoretical guidance for the use of fermentation agents to improve YJS quality.
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