Weissella confusa M1 as an adjunct culture assists microbial succession and flavor formation in gray sufu

The applicability of a new strain, Weissella confusa M1, as an adjunct culture for gray sufu was investigated for the first time from microbial and flavor perspectives. Results showed that M1 inoculation improved the flavor, color, texture, and taste properties of sufu compared with natural fermentation. M1 increased the contents of 13 free amino acids, especially aspartate and glutamate, and drove the diversity and dynamics of microbial community during fermentation by being involved in the transport and metabolism of amino acids and carbohydrates. Many volatile compounds were produced after M1 inoculation, with n-hexanal and dimethyl trisulfide contributing the most to the flavor of gray sufu. Enterobacter and Weissella were positively correlated with 13 key flavor compounds during fermentation with M1. Enterobacter and Tetragenococcus were associated with the production of various amino acids. These findings prove that M1 is a promising adjunct culture for gray sufu processing.