LAUSR

BACKGROUND Studies have shown that either the addition of starter culture or enzyme can improve fermentation in fish or other products. However, few research has done on the effects of coupling starter cultures with lipase on the microbial community and product's quality. Suanzhayu is a Chinese fermented fish product mainly relies on spontaneous fermentation, which results in unstable flavor and quality. This study investigated the impact of lipase and Lactiplantibacillus plantarum 1-24-LJ on the quality of Suanzhayu. RESULTS Inoculation decreased pH and 2-thiobarbituric acid reactive substances (TBARS) values, and also helped the strain's dominance in the ecosystem, whereas lipase addition raised TBARS values and had little effect on pH, aw and the microbiota. The addition of lipase and/or Lpb. plantarum increased the content of alcohols, aldehydes, ketones, esters and umami amino acids. The co-addition having the most significant effect and the total contents of volatile compounds (VCs) and free amino acids (FAAs) were 1801.92 g/100 g and 21357.05 mg/100 g, respectively. Former-Lactobacillus was negatively correlated with pH, aw and Prevotella, but positively with VCs (ethyl ester of heptanoic acid, ethyl ester of octanoic acid) and FAAs (Tyr, Phe). Furthermore, adding Lpb. plantarum 1-24-LJ alone or in combination with lipase could shorten the fermentation process. CONCLUSION This study provides recommended Suanzhayu process approach to improve product quality, flavor, and shorten fermentation time by adding Lpb. plantarum 1-24-LJ with or without lipase. This article is protected by copyright. All rights reserved.