Effects of synthetic microbial community fermentation on volatile flavor and quality characteristics of ginger pickle

Abstract

This study aimed to examine the effects of synthetic microbial communities (SynComs) constructed using Leuconostoc mesenteroides LM187, Weissella cibaria WC014, and Lactiplantibacillus plantarum LP184 on the fermentation dynamics and flavor of ginger pickle. In comparison to single-bacterial inoculation, SynComs rapidly reduced the pH, accelerating fermentation. SynCom inoculation increased the final metabolic levels of lactic acid (1194.10 mg/kg), citric acid (95.66 mg/kg), acetic acid (75.19 mg/kg), and malic acid (69.39 mg/kg). It also promoted an increase in the contents of volatile flavor substances and types during the fermentation, particularly eucalyptol, α-terpinene, 1-hexanol, 2,4-di-tert-butylphenol, methyl geranate, and (−)-lavender acetate, imparting floral, sweet, and sour aromas to ginger pickle. Sensory evaluation demonstrated that the appearance, texture, taste, and flavor of pickle fermented with SynComs were superior to those of other pickles fermented with single lactic acid bacteria (LAB). Therefore, the SynComs constructed using L. mesenteroides, W. cibaria, and L. plantarum are promising inoculants for enhancing the flavor and quality of ginger fermentation.