Effects of single and mixed lactic acid bacteria inoculation on physicochemical properties and volatile flavor compounds of fermented bamboo shoots

Natural fermentation of bamboo shoots often results in inconsistent quality and potential nitrite accumulation. This study assessed the impacts of single- and mixed-strain lactic acid bacteria (LAB) starters ( Leuconostoc mesenteroides , Limosilactobacillus fermentum, and Lactococcus cremoris ) on physicochemical properties, safety, and volatile compounds during controlled fermentation. Fermentation with mixed strains, particularly the combined use of L. mesenteroides and L. cremoris (MC), enhanced acidity development, decreased nitrite peak levels by 72%, and advanced its occurrence by 24 h. LAB fermentation increased organic acid content and shifted the aroma profile from acid-to aldehyde-dominant. The MC group exhibited the highest odor activity values for key aldehydes [nonanal, octanal, and (E)-2-nonenal]. Single-strain fermentation exhibited distinct profiles: LM and LF enriched unsaturated aldehydes, attributable to enhanced plant endogenous activity and substrate release under acidic conditions, whereas LC facilitated the release of linalool from glycosylated precursors via β -glucosidase. These findings provide a rational strategy for starter design to standardize the quality and regulate the flavor of fermented vegetables.