Influence of disaccharide and mixed starter cultures on the fermentation process in earthen jar of factory-produced Sichuan paocai

Abstract

Four Lactiplantibacillus plantarum strains, each possessing distinct characteristics, were employed as a mixed starter culture for a 28-day Sichuan paocai fermentation process, both in the presence and absence of disaccharides. The physicochemical properties, bacterial community composition, and metabolite profiles during Sichuan paocai fermentation were systematically analyzed. The results indicated that the pH value of brine in the mixed starter fermented group without disaccharide addition reached 3.6 ± 0.1 on day 7, which decreased significantly more rapidly compared to the spontaneous fermentation group. Additionally, the mixed starter group exhibited higher total acid and lactic acid content, lower nitrite levels, and superior sensory scores relative to the spontaneous fermentation group. The inclusion of disaccharides further reduced the pH to 3.2 ± 0.1, increased lactic acid content to 3.64 ± 0.17 mg/mL, and accelerated color development in the mixed starter fermented paocai. Lactiplantibacillus was the predominant genus during mixed starter fermentation, whereas Pediococcus dominated in spontaneous fermentation. A strong positive correlation (R = 0.85) was observed between Lactiplantibacillus and lactic acid production. The pungent odor caused by diallyl disulfide was effectively mitigated in the mixed starter fermented Sichuan paocai. Higher linalool content (P = 0.001, VIP = 1.14) and lower diallyl disulfide content (P = 0.04, VIP = 1.26) were detected in the mixed starter group with disaccharide addition. This study provides a promising mixed starter candidate for industrial-scale Sichuan paocai fermentation.