Lactobacillus plantarum for enhancing flavor and quality of fermented acid bamboo shoots and application thereof

Abstract

The application discloses a kind of Lactobacillus plantarum for fermenting acid bamboo to increase aroma and quality and application thereof, specifically Lactobacillus plantarum SS0831 is isolated from natural fermentation acid bamboo, and has been preserved in China Center for Type Culture Collection on December 23, 2024, the preservation address is China, Wuhan, Wuhan University, and the preservation number is CCTCC NO:M20242877.The application uses the Lactobacillus plantarum to prepare fermentation acid bamboo, effectively increases the content of volatile aroma components such as esters, alcohols and aldehydes in fermentation acid bamboo, improves the flavor quality of acid bamboo, and provides people with a more pleasant sensory experience.

Description

Technical Field

[0001] This invention belongs to the field of food science and technology, and provides a strain of Lactobacillus plantarum for enhancing the aroma and quality of fermented bamboo shoots and its applications. Background Technology

[0002] Sour bamboo shoots are a traditional fermented bamboo shoot product, made by fermentation with microorganisms such as lactic acid bacteria. Sour bamboo shoots are rich in seven essential amino acids, dietary fiber, minerals, and other bioactive substances, and are low in fat, highly nutritious, and beneficial to human health. Currently, the fermentation process for sour bamboo shoots in my country mainly relies on natural fermentation, utilizing the microorganisms naturally present in the bamboo shoots themselves. The microbial fermentation process determines the unique flavor and quality of sour bamboo shoots. Microorganisms secrete a large number of enzymes to participate in the transformation of substances, ultimately forming compounds related to the flavor of sour bamboo shoots. Representative genera include *Pseudomonas*, *Lactobacillus*, *Weissella*, *Enterococcus*, and *Leuconostoc*, with *Acetobacter* and *Lactobacillus* being the dominant species throughout the fermentation process. Microbial metabolism is the main source of the flavor of sour bamboo shoots and is also the core of sour bamboo shoot production; the two are closely related during the fermentation process.

[0003] Currently, the fermentation of pickled bamboo shoots is mainly carried out through natural fermentation. This process forms a unique, open ecosystem with multiple microbial species coexisting, providing rich ecological niches for microorganisms. The process is complex and lengthy, typically taking several months to complete. However, due to the instability of the environment, raw materials, and fermentation conditions, some harmful microbial communities also exist during fermentation. These contaminating microorganisms can interfere with the work of the main fermenting bacteria, often resulting in a single flavor profile in the final product, especially a strong, sour, and pungent odor. For example, p-cresol, as one of the main volatile compounds, is present in excessively high proportions in pickled bamboo shoots, producing a leathery and muddy odor that gives the bamboo shoots a strong off-flavor that is unacceptable to most consumers, thus limiting the consumption of pickled bamboo shoots. The applicant's previous research found that inoculating pickled bamboo shoots with *Lactobacillus plantarum* for bio-fermentation can effectively improve this problem. By improving resource competition and metabolic interactions among microbial ecological members, it mediates better microbial succession and functional balance, thereby significantly improving the flavor quality of pickled bamboo shoots. However, there is currently a lack of lactic acid bacteria strains specifically for pickled bamboo shoot fermentation.

[0004] Therefore, the applicant proposes a strategy to enhance the flavor and quality of pickled bamboo shoots based on the regulation of core microbial communities. This involves establishing key technologies for the bio-fermentation of pickled bamboo shoots to improve their quality and aroma, overcoming the bottlenecks of long production cycles, monotonous flavors, and a lack of specialized fermentation strains and flavor regulation technologies. This will promote the acceptance of pickled bamboo shoots in a wider consumer market. Research shows that bio-fermentation of vegetables using specialized fermentation agents can effectively influence microbial interactions and community structure. By regulating the abundance of dominant species and microbial community metabolism, the fermentation cycle can be shortened while simultaneously regulating the nutrients and flavor in fermented vegetables. As a core microorganism in the fermentation process of pickled bamboo shoots, *Lactobacillus plantarum* has become an important fermentation agent in fermented vegetables. Inoculation with *Lactobacillus plantarum* can significantly increase the levels of flavor compounds such as esters, alcohols, and aldehydes in fermented vegetables. Therefore, *Lactobacillus plantarum* is expected to be a preferred choice for enhancing the aroma and quality of pickled bamboo shoots.

[0005] Patent application CN117243350A discloses a method for preparing pickled bamboo shoots rich in gastrodin aglycones by fermenting bamboo shoots with *Lactobacillus plantarum* DGM21. This method involves adding an activated bacterial solution to fresh bamboo shoots at an inoculum rate of 0.5-3%, and fermenting at 32-37℃ for 8-12 days. This significantly increases the gastrodin aglycone content in the pickled bamboo shoots and shortens the fermentation cycle. Testing showed that the pH of the pickled bamboo shoots prepared by this method can reach approximately 3.12, and the gastrodin aglycone content can reach as high as 0.26 mg / mL. Furthermore, *Lactobacillus plantarum*, as a probiotic, helps maintain intestinal health and promote nutrient absorption. However, this method focuses on increasing the content of a specific secondary metabolite—gastrodin aglycone—which may limit the formation of other flavor compounds. Moreover, its strict fermentation conditions may limit its applicability to different types or sources of bamboo shoots.

[0006] Patent CN114736836B discloses the application of two lactic acid bacteria strains screened from pickled bamboo shoot fermentation broth—Lactobacillus plantarum HZAU-R1 and Pediacoccus acidilactici HZAU-R9—which possess highly efficient acid-producing and nitrite-degrading capabilities, respectively. This patented technology, by using these two strains synergistically, allows fermentation at 35-40℃ for 5-10 days, thereby improving the quality of pickled bamboo shoots and shortening the fermentation cycle. However, overall, the impact on the flavor of the pickled bamboo shoots is relatively limited, and it does not significantly improve or alter their basic flavor characteristics. Furthermore, because this method is highly dependent on specific lactic acid bacteria strains, the same effect may not be replicable when the fermentation environment lacks the same microbial community or when different raw materials are used. This means that the effectiveness of this method may vary under different production conditions, thus limiting its widespread application. Moreover, for products seeking diverse or unique flavor profiles, this standardized fermentation process may not meet the needs. Summary of the Invention

[0007] In view of this, the purpose of this invention is to provide a strain of Lactobacillus plantarum for enhancing the aroma and quality of fermented bamboo shoots and its application, thereby improving the flavor and quality of fermented bamboo shoots.

[0008] To achieve the above objectives, the present invention provides the following technical solution:

[0009] 1. A strain of Lactobacillus plantarum, classified as Lactobacillus plantarum SS0831, was deposited on December 23, 2024, at the China Center for Type Culture Collection (CCTCC), Wuhan University, Wuhan, China, with accession number CCTCC NO:M 20242877.

[0010] 2. Application of the aforementioned Lactobacillus plantarum strain for enhancing the aroma and quality of fermented bamboo shoots in the preparation of highly active starter cultures.

[0011] As one of the preferred technical solutions, high activity includes: acid resistance and salt resistance.

[0012] As one of the further preferred technical solutions, the acid resistance condition is pH≥3, and the salt resistance condition is sodium chloride mass content≤6%.

[0013] 3. A highly active starter culture containing the aforementioned Lactobacillus plantarum.

[0014] 4. Application of the aforementioned Lactobacillus plantarum or highly active starter culture in the fermentation of pickled bamboo shoots.

[0015] As one of the preferred technical solutions, the raw materials for fermenting pickled bamboo shoots include any one of moso bamboo shoots, hemp bamboo shoots, or square bamboo shoots.

[0016] As one of the preferred technical solutions, the aforementioned Lactobacillus plantarum or highly active fermentation agent is used in the process of enhancing the aroma and quality of fermented pickled bamboo shoots.

[0017] As one of the further preferred technical solutions, aroma enhancement and quality improvement aim to increase the types and content of volatile aroma components in pickled bamboo shoots, thereby improving the flavor and quality of pickled bamboo shoots.

[0018] As one of the more preferred technical solutions, volatile aroma components include esters, alcohols, aldehydes, etc.

[0019] 5. A method for preparing pickled bamboo shoots, using fresh bamboo shoots as raw material, pre-treating them, inoculating them with the aforementioned Lactobacillus plantarum, and then fermenting them.

[0020] As one of the preferred technical solutions, the bamboo shoots are selected from any one of the following: moso bamboo shoots, hemp bamboo shoots, or square bamboo shoots.

[0021] As one of the preferred technical solutions, the fermentation conditions are: room temperature (25℃) sealed fermentation for 28 days.

[0022] As one of the preferred technical solutions, the specific method is as follows: First, peel off the outer shell of fresh bamboo shoots, wash them, and cut them into 30g to 50g pieces. Then, add the bamboo shoot pieces to boiling water and boil for 25 minutes. Let them cool naturally to room temperature to obtain pre-treated bamboo shoot pieces. Then, add the pre-treated bamboo shoot pieces to salt water as a fermentation substrate, inoculate with the aforementioned Lactobacillus plantarum, and seal and ferment at room temperature (25℃) for 28 days.

[0023] As one of the further preferred technical solutions, the mass ratio of bamboo shoot pieces, boiling water, and brine is 2:4:3, and the mass concentration of sodium chloride in the brine is 6%.

[0024] As a further preferred technical solution, the inoculum size of *Lactobacillus plantarum* is 1% of the fermentation substrate volume.

[0025] 6. Pickled bamboo shoots obtained by the aforementioned preparation method.

[0026] The beneficial effects of this invention are:

[0027] The Lactobacillus plantarum SS0831 of this invention was isolated from naturally fermented pickled bamboo shoots and was deposited on December 23, 2024, at the China Center for Type Culture Collection (CCTCC), Wuhan University, Wuhan, China, with accession number CCTCC NO:M 20242877.

[0028] This invention uses *Lactobacillus plantarum* to prepare fermented pickled bamboo shoots, effectively increasing the content of volatile aroma components such as esters, alcohols, and aldehydes in the fermented pickled bamboo shoots, improving the flavor quality of the pickled bamboo shoots, and providing people with a more pleasant sensory experience.

[0029] This invention uses bamboo shoots as raw material and obtains a pleasantly aromatic pickled bamboo shoot through bio-fermentation with Lactobacillus plantarum SS0831. This invention has the following advantages:

[0030] 1. The Lactobacillus plantarum SS0831 of this invention has a salt tolerance of up to 6%, and therefore can be widely used in the fermentation of pickled bamboo shoots in medium or high salt conditions.

[0031] 2. The Lactobacillus plantarum SS0831 of the present invention can not only shorten the fermentation cycle, but also significantly increase the content of volatile aroma components such as esters, alcohols and aldehydes, and enhance the aroma of pickled bamboo shoots.

[0032] 3. The Lactobacillus plantarum SS0831 bio-fermented pickled bamboo shoots of the present invention have significant advantages over naturally fermented pickled bamboo shoots in terms of color, taste, aroma and texture.

[0033] Other advantages, objectives, and features of the invention will be set forth in part in the description which follows, and in part will be apparent to those skilled in the art from the following examination, or may be learned from practice of the invention. The objectives and other advantages of the invention can be realized and obtained through the following description. Attached Figure Description

[0034] To make the objectives, technical solutions, and advantages of the present invention clearer, the preferred embodiments of the present invention will be described in detail below with reference to the accompanying drawings, wherein:

[0035] Figure 1 For strain identification, A is the microstructure of Lactobacillus plantarum SS0831 after Gram staining; B is the round, smooth white colony of Lactobacillus plantarum SS0831 after being cultured on MRS broth at 37°C for 48 hours.

[0036] Figure 2 The result of constructing the phylogenetic tree of the strains;

[0037] Figure 3 The acid resistance of Lactobacillus plantarum SS0831;

[0038] Figure 4 Salt tolerance of Lactobacillus plantarum SS0831;

[0039] Figure 5 The composition of volatile flavor compounds in naturally fermented pickled bamboo shoots;

[0040] Figure 6The composition of volatile flavor compounds in LP1105 bio-fermented pickled bamboo shoots;

[0041] Figure 7 The composition of volatile flavor compounds in SS0831 bio-fermented pickled bamboo shoots.

[0042] Preservation Information

[0043] Classification and nomenclature: Lactobacillus plantarum SS0831

[0044] Latin scientific name: Lactobacillus plantarum SS0831

[0045] Accession number: CCTCC NO: M 20242877

[0046] Name of depositary institution: China Center for Type Culture Collection (CCTCC)

[0047] Address of the depositary institution: Wuhan University, Wuhan, China

[0048] Deposit date: December 23, 2024 Detailed Implementation

[0049] The present invention will be further described below with reference to specific embodiments.

[0050] Example 1: Culture and Tolerance Analysis of the Microbial Strain

[0051] 1. Experimental Materials

[0052] Lactobacillus plantarum strain SS0831 was deposited at the China Center for Type Culture Collection (CCTCC) on December 23, 2024, at Wuhan University, Wuhan, China, with accession number CCTCC NO:M 20242877.

[0053] 2 Experimental Methods

[0054] 2.1 Morphological identification of lactic acid bacteria

[0055] The lactic acid bacteria were stained according to the instructions of the Gram staining kit, and then their morphology was observed under a binocular microscope at 100x oil immersion.

[0056] 2.2 PCR amplification of 16S rDNA sequence

[0057] DNA was extracted from the bacterial strain using a bacterial genomic DNA extraction kit. PCR amplification was performed in a 25 μL reaction system, and the results were detected by agarose gel electrophoresis. Qualified samples were sent to the Chengdu branch of Beijing Qingke Biotechnology Co., Ltd. for sequencing. Sequencing results were analyzed for homology using the BLAST program in NCBI.

[0058] 2.3 Construction of Phylogenetic Tree

[0059] Lactic acid bacteria with greater than 98% homology to the obtained lactic acid bacteria 16S rDNA gene sequence were selected from GeneBank and standard strains from Genome as reference sequences. Then, the Neighbor-Joining method in MEGA 5.05 was used to construct the phylogenetic tree of the obtained strains.

[0060] 2.4 Biochemical identification of lactic acid bacteria using the API 50CH kit

[0061] The isolated bacterial strain was cultured at 37°C for 18 hours, and the bacterial cells were collected by centrifugation at 3000 rpm for 15 minutes. The bacterial cells were washed with sterile physiological saline and resuspended to form a bacterial suspension. The procedure was performed according to the instructions of the bioMérieux (France) API 50CH kit.

[0062] 2.5 Acid Resistance Test

[0063] The bacterial suspension of the test strain was added at a volume inoculation rate of 2% to MRS broth medium (purchased from Qingdao High-tech Industrial Park Haibo Biotechnology Co., Ltd.) at pH 4, pH 3.5, pH 3, and pH 2.5, respectively. The culture was carried out at 37℃ for 20 h. The OD600nm value was measured at 0 h, 2 h, 4 h, 6 h, and 8 h. The sample was taken at 20 h and spread on MRS agar medium. The culture was carried out at 37℃ for 48 h to observe the growth of the strain.

[0064] 2.6 Salt Tolerance Test

[0065] After activating and resuspending the test strain, adjust the bacterial concentration to 1×10⁻⁶ using serial dilutions. 9 CFU / mL. The above bacterial suspension was added to MRS broth medium containing 0%, 2%, 4%, 6%, 8%, and 10% NaCl at a volume inoculation rate of 2%, respectively, and cultured at 37°C for 24 h. The OD600nm value was measured at 0 h and 24 h.

[0066] 3 Results and Analysis

[0067] 3.1 Strain Identification: Morphological Identification

[0068] Observation revealed that the colonies were between 0.5 and 2 mm in diameter, round on the front, and convex on the side, with neat edges, creamy white color, opaque, and moist and smooth surface. Figure 1 ).

[0069] 3.2 16S rDNA sequence analysis of the strain

[0070] The 16S rDNA sequence is shown in SEQ ID NO.1, and the results show that the strain is Lactobacillus plantarum.

[0071] 3.3 Results of constructing the phylogenetic tree of the strains ( Figure 2 )

[0072] 3.4 Results of acid resistance test

[0073] During the fermentation of pickled bamboo shoots, organic acids such as lactic acid and acetic acid are produced, which lowers the pH of the fermentation environment. Excessively low pH inhibits the growth of lactic acid bacteria. In this experiment, *Lactobacillus plantarum* SS0831 showed good tolerance to pH ≥ 3; at pH = 2.5, its OD600nm was only 0.01. Therefore, *Lactobacillus plantarum* SS0831 can maintain high activity at pH ≥ 3. Figure 3 ).

[0074] 3.6 Salt tolerance test results

[0075] In the fermentation of pickled bamboo shoots, a salt concentration of 6% is generally preferred. This effectively inhibits unwanted bacteria, promotes lactic acid bacteria to become the dominant flora, and avoids the negative impact of excessively high salinity (>6%) on the survival of lactic acid bacteria and the quality of the pickled bamboo shoots. In this experiment, when the NaCl concentration was ≥6%, the OD values ​​were all below 0.3, indicating low activity of the strain. Therefore, *Lactobacillus plantarum* SS0831 exhibits good tolerance to salt concentrations ≤6% and can maintain high activity during the fermentation of pickled bamboo shoots. Figure 4 ).

[0076] Example 2: Application of Lactobacillus plantarum SS0831 in enhancing aroma and improving the quality of pickled bamboo shoots

[0077] 1. Experimental Materials

[0078] Fresh bamboo shoots: sourced from Beibei Farmers Market, Beibei District, Chongqing.

[0079] Experimental strain: Lactobacillus plantarum SS0831, preservation number CCTCC NO:M 20242877.

[0080] To compare the aroma-enhancing effect of SS0831, the applicant used Lactobacillus plantarum LP1105, a commercially available product from Shandong Zhongke Jiayi Bioengineering Co., Ltd. with good fermentation performance, as a control group. This approach allows for a more accurate assessment of the unique advantages of SS0831 in enhancing the aroma of pickled bamboo shoots.

[0081] 2 Experimental Methods

[0082] 2.1 Activation of the strain

[0083] Before use, LP1105 and SS0831 were inoculated into MRS broth and cultured at 37°C for 24 hours. Then, the strains were inoculated into fresh MRS broth and cultured at 30°C for 12 hours. The seed solution was then centrifuged at 8000 rpm for 2 minutes at 4°C, washed twice with sterile 0.85% (w / v) saline, and resuspended in sterile 0.85% saline to adjust to 10⁻⁶. 7 Colony forming unit (CFU).

[0084] 2.2 Preparation of pickled bamboo shoots

[0085] Fresh bamboo shoots were peeled, washed, and cut into 30g-50g pieces. They were then boiled in 100℃ water for 25 minutes, cooled, and divided into 5L fermentation tanks with a solid-liquid ratio of 2:3. The water had a salt concentration of 6%. LP1105 and SS0831 were added at a 1% volume inoculation rate, and the mixture was sealed and fermented at room temperature for 28 days. Simultaneously, a portion of the bamboo shoot pieces were directly added to a fermentation container in the same proportion for natural fermentation at room temperature, serving as the natural fermentation group.

[0086] 2.3 Determination of volatile flavor compounds

[0087] Pickled bamboo shoots and distilled water were mixed at a ratio of 1:2 (g:g) and homogenized using a homogenizer. 5g of the homogenate was then accurately weighed and placed in a 20mL headspace vial. 2g of NaCl was added, and the mixture was sealed and stirred at 60℃ for 20min. Simultaneously, a 50 / 30μm DVB / CAR / PDMS optical fiber was inserted into an aged 50 / 30μm DVB / CAR / PDMS optical fiber and adsorbed in a 60℃ water bath for 30min. This fiber was then inserted into the GC-MS inlet and re-dissolved at 250℃ for 3min. The inlet gas temperature was 250℃; the carrier gas was high-purity helium; and the flow rate was 1mL / min. The heating program was as follows: initial column temperature 40℃, 4 minutes; then 6℃ / min to 140℃, 5 minutes; 3℃ / min to 150℃, 1 minute; 5℃ / min to 197℃, 2 minutes; then 1℃ / min to 205℃, 0 minutes; then 7℃ / min to 240℃, 15 minutes. MS conditions: ionization EI, electron energy 70 eV, filament emission current 0.25 mA, detector temperature 230 °C, ion source temperature 230 °C, quadrupole temperature 150 °C, mass scan range 40–400 μS, scan mode: full scan. Volatile peaks were identified by matching them with volatile peaks in the NIST 17.0 mass spectrometry database. Semi-quantitative quantification of each compound was calculated by comparing their area with an internal standard. Samples were analyzed in triplicate.

[0088] 2.4 Sensory evaluation

[0089] Sensory evaluation of the pickled bamboo shoots was conducted by a sensory evaluation group of 8 people (4 men and 4 women, including 2 sensory evaluation experts). The group scored the pickled bamboo shoots from three aspects: color, texture, taste and flavor. The scoring criteria are shown in Table 6.

[0090] 3 Results and Analysis

[0091] 3.1 Results of Volatile Flavor Compound Determination

[0092] We measured the diversity of volatile flavor compounds in fresh bamboo shoots, naturally fermented pickled bamboo shoots, LP1105 bio-fermented pickled bamboo shoots, and SS0831 bio-fermented pickled bamboo shoots at 1, 3, 7, 14, and 28 days of fermentation. For example... Figure 5 , Figure 6 , Figure 7 The table shows the composition of volatile flavor compounds in naturally fermented pickled bamboo shoots, LP1105 bio-fermented pickled bamboo shoots, and SS0831 bio-fermented pickled bamboo shoots. Table 1 shows the types and relative contents of volatile flavor compounds in fresh bamboo shoots, naturally fermented pickled bamboo shoots, LP1105 bio-fermented pickled bamboo shoots, and SS0831 bio-fermented pickled bamboo shoots during the mid-fermentation period (14 days).

[0093] Table 1. Types and contents of volatile flavor compounds in fresh bamboo shoots, naturally fermented pickled bamboo shoots, SS1105 pickled bamboo shoots, and SS0831 pickled bamboo shoots.

[0094]

[0095] The results showed that fresh bamboo shoots, naturally fermented pickled bamboo shoots, LP1105 bio-fermented pickled bamboo shoots, and SS0831 bio-fermented pickled bamboo shoots contained 33, 41, 47, and 63 volatile flavor compounds, respectively. In particular, SS0831 bio-fermented pickled bamboo shoots exhibited a significantly higher diversity of volatile flavor compounds than other similar products. Compared to the LP1105 fermented sample, SS0831 bio-fermented pickled bamboo shoots not only displayed a richer variety of flavor compounds but also significantly reduced odor-causing substances, especially phenolic compounds, which decreased by 32.87%. This significant improvement effectively mitigated the unpleasant odor of the pickled bamboo shoots, giving them a fresher and more pleasant flavor, thereby greatly enhancing the sensory quality and consumer acceptance of the product. Furthermore, compared to the 56 flavor compounds obtained from fermentation using other Lactobacillus plantarum inoculations recently reported, SS0831 bio-fermented pickled bamboo shoots not only contained 7 more compounds but also demonstrated unique advantages in flavor complexity and richness (Xue et al., 2025).

[0096] Table 2 Comparison of the content of major volatile components in GXLZTY pickled bamboo shoots

[0097]

[0098] Table 3 Comparison of the content of major volatile components in GXLZTY pickled bamboo shoots

[0099]

[0100] As shown in Tables 2 and 3, Liao An et al. analyzed the volatile components in GDYBNX and GXLZTY pickled bamboo shoots using GC-MS technology and found that the relative content of p-cresol in the GXLZTY pickled bamboo shoot sample was 95.19%, and small amounts of hexanoic acid (1.14%), octanoic acid (0.47%), 2-ethylhexanol (0.14%), and sulfur dioxide (0.08%) were also detected. In contrast, the p-cresol content in GDYBNX pickled bamboo shoots was as high as 99.5% (Liao An et al., 2024). Compared with the results of previous studies, the phenol content in SS0831 fermented pickled bamboo shoots was significantly reduced to 30.15%, while the relative contents of acids and aldehydes increased to 6.42% and 23.11%, respectively. This indicates that a specific bio-fermentation process can effectively reduce the content of p-cresol, thereby mitigating its off-odor. At the same time, this fermentation process promotes the formation of other aroma compounds, including esters, ketones, alkenes, acids and aldehydes. These compounds work together to not only mediate a more superior and balanced fermentation process, but also significantly enhance the flavor complexity and overall quality of the product.

[0101] Table 4. Relative content of various compounds in pickled bamboo shoots from different areas of Liuzhou.

[0102]

[0103] As shown in Table 4, compared with the research results of Tian Yufeng et al., SS0831 bio-fermented pickled bamboo shoots demonstrated its superior performance in improving the flavor of pickled bamboo shoots (Tian Yufeng et al., 2023). Specifically, the content of phenolic substances—the main source of off-odors in pickled bamboo shoots—was reduced by more than half in SS0831 bio-fermented pickled bamboo shoots. This significant reduction not only effectively weakened the presence of unpleasant odors but also laid a solid foundation for improving the overall aroma quality of pickled bamboo shoots. In addition, the content of alcohols and aldehydes, as important flavor contributors, increased by 29.67% in SS0831 bio-fermented pickled bamboo shoots. These compounds played a key role in enhancing the layering and complexity of the aroma of pickled bamboo shoots, and their increased content directly led to a significant enhancement in the aroma quality of pickled bamboo shoots. Tables 5-1 to 5-5 show a comparison of the content of key aroma compounds in naturally fermented pickled bamboo shoots, LP1105 bio-fermented pickled bamboo shoots, and SS0831 bio-fermented pickled bamboo shoots.

[0104] Table 5-1 Comparison of key aroma components in naturally fermented pickled bamboo shoots, LP1105 pickled bamboo shoots, and SS0831 pickled bamboo shoots

[0105]

[0106] Table 5-2 Comparison of key aroma components in naturally fermented pickled bamboo shoots, LP1105 pickled bamboo shoots, and SS0831 pickled bamboo shoots.

[0107]

[0108]

[0109] Table 5-3 Comparison of key aroma components in naturally fermented bamboo shoots, LP1105 bamboo shoots, and SS0831 bamboo shoots.

[0110]

[0111] Table 5-4 Comparison of key aroma components in naturally fermented pickled bamboo shoots, LP1105 pickled bamboo shoots, and SS0831 pickled bamboo shoots.

[0112]

[0113] Table 5-5 Comparison of key aroma components in naturally fermented pickled bamboo shoots, LP1105 pickled bamboo shoots, and SS0831 pickled bamboo shoots.

[0114]

[0115] Alcohols and aldehydes, as the main contributors to the flavor of pickled bamboo shoots, were present in SS0831 bio-fermented pickled bamboo shoots with 7 and 19 different compounds, respectively, accounting for 23.11% and 15.78% of the total content, significantly higher than the corresponding values ​​in naturally fermented pickled bamboo shoots and LP1105 bio-fermented pickled bamboo shoots. Hexanal, with its unique raw oil and grassy aroma, adds a fresh scent to the pickled bamboo shoots, while benzaldehyde, with its unique bitter almond aroma, gives the pickled bamboo shoots a richer and more complex flavor. These two substances were present in higher concentrations in SS0831 bio-fermented pickled bamboo shoots. Compounds such as trans-2-octenal, trans-2-nonenal, and nonanal play an indispensable role in shaping the unique and slightly pungent "odor" of pickled bamboo shoots. These substances were present in the highest concentrations in naturally fermented pickled bamboo shoots, followed by LP1105 bio-fermented pickled bamboo shoots, demonstrating the excellent metabolic regulation capabilities of SS0831 *Lactobacillus plantarum* and proving its ability to mediate more coordinated and comprehensive metabolic processes. This optimized metabolic activity allows SS0831 bio-fermented pickled bamboo shoots to emit a softer and richer aroma, greatly enhancing their sensory quality. Through the action of *Lactobacillus plantarum* SS0831, the pickled bamboo shoots not only retain the unique flavor of traditional fermentation but also further enhance the layers and complexity of the aroma, achieving a true aroma-enhancing effect. In addition, specific alcohols such as nerolidol, linalool, benzyl alcohol, geraniol, 2-heptanol, carvyl alcohol, and cyclobutanol impart unique aroma characteristics to the pickled bamboo shoots and significantly contribute to the overall complexity and appeal of the flavor. Nerolidol is a compound with a rich floral, woody, and sweet aroma; linalool has a fresh clove and citrus aroma; geraniol has a rose-like aroma and is commonly found in various essential oils; carvyl alcohol has a distinct minty or peppery aroma. These compounds account for 9.82% in naturally fermented pickled bamboo shoots, 10.49% in LP1105 bio-fermented pickled bamboo shoots, and 15.91% in SS0831 bio-fermented pickled bamboo shoots. These substances are crucial for enhancing the aroma of pickled bamboo shoots, creating a more harmonious and diverse flavor system, and helping to construct their unique flavor profile.

[0116] In contrast, ester compounds directly participate in the formation of the aroma of pickled bamboo shoots. Two, three, and seven esters were detected in naturally fermented pickled bamboo shoots, LP1105 bio-fermented pickled bamboo shoots, and SS0831 bio-fermented pickled bamboo shoots, respectively. Their relative contents are shown in Table 2. The ester content in SS0831 bio-fermented pickled bamboo shoots is significantly higher than that in naturally fermented and LP1105 bio-fermented pickled bamboo shoots. Methyl hexanoate, a common ester component in all three, contributes a fresh and appealing fruity aroma to all three products. In particular, methyl acetate and methyl octanoate are key factors in the dominant flavor. These two esters not only contribute unique aroma notes individually, but their synergistic effect significantly enhances the overall flavor characteristics of the pickled bamboo shoots. In SS0831 bio-fermented pickled bamboo shoots, the content of these two esters is 0.55% higher than that in LP1105. This difference fully demonstrates the superior performance of SS0831 in enhancing flavor complexity and quality. Furthermore, the presence of methyl salicylate adds a unique refreshing or herbal aroma to SS0831 bio-fermented pickled bamboo shoots, further enriching its flavor profile. Through the combined action of these esters, SS0831 bio-fermented pickled bamboo shoots not only retain the core flavor of traditional pickled bamboo shoots but also develop a more complex and refined taste experience, thereby further enriching its aroma profile and enhancing the product's sensory quality. Phenolic compounds, especially phenol and p-cresol, are the main factors causing off-flavors in pickled bamboo shoots. In SS0831 bio-fermented pickled bamboo shoots, the content of phenolic substances is reduced by 30.91% and 32.87% compared to naturally fermented pickled bamboo shoots and LP1105 bio-fermented pickled bamboo shoots, respectively. This change indicates that the formation of phenol and p-cresol is effectively suppressed during the SS0831 bio-fermentation process, resulting in a more delicate and harmonious flavor profile.

[0117] Alkenes, with their unique aroma characteristics, also add a fresh and captivating fragrance to pickled bamboo shoots. α-Pinene, with its aromas of turpentine, dried wood, and resin, brings a refreshing woody scent to the pickled bamboo shoots. β-Myrcene, an important raw material for the synthesis of terpenes such as geraniol and linalool, demonstrates that β-myrcene interacts with other flavor compounds, further enriching the aroma layers of pickled bamboo shoots. d-Limonene, besides enhancing the overall flavor complexity of pickled bamboo shoots, also possesses certain antibacterial activity, which may help inhibit the growth of certain spoilage microorganisms, indirectly maintaining the quality of the pickled bamboo shoots. Meanwhile, longifolene, with its woody and herbaceous notes, adds a mild and lasting background aroma to the pickled bamboo shoots. It is worth noting that the relative content of these alkenes in SS0831 bio-fermented pickled bamboo shoots was 0.52% and 2.01% higher than that in naturally fermented and LP1105 bio-fermented pickled bamboo shoots, respectively. This difference indicates that using pure lactic acid bacteria (SS0831) for fermentation can not only control the quality and safety during the fermentation process but also effectively enhance the aroma characteristics of the pickled bamboo shoots. Other flavor compounds such as ketones and alkanes contribute to the overall flavor of the pickled bamboo shoots, but their impact is relatively small, and their performance is roughly the same in the three types of pickled bamboo shoots.

[0118] 3.2 Analysis of Sensory Evaluation Results

[0119] Sensory evaluations were conducted on naturally fermented pickled bamboo shoots, LP1105 bio-fermented pickled bamboo shoots, and SS0831 bio-fermented pickled bamboo shoots according to the sensory scoring criteria in Table 6 (see Table 7). The evaluation results showed that naturally fermented pickled bamboo shoots scored the lowest, at only 54 points, while LP1105 bio-fermented pickled bamboo shoots scored slightly higher, but still only 67 points. This indicates that LP1105 had limited effect on improving the flavor of pickled bamboo shoots and failed to significantly enhance the overall sensory quality of the product. In contrast, SS0831 bio-fermented pickled bamboo shoots showed a clear advantage in color, taste, aroma, and texture (scoring as high as 96 points), especially in aroma. SS0831 bio-fermented pickled bamboo shoots exhibited a mild sour aroma with a slight ester fragrance and a slight aftertaste of plant fermentation, without any unpleasant or overly strong off-odors (see Table 7). Compared to pickled bamboo shoots fermented with a compound culture of lactic acid bacteria (Kang Linzhi et al., 2023), SS0831 bio-fermented pickled bamboo shoots exhibit a richer aroma and flavor, with a crisp and tender texture, a dense and elastic internal structure, and a pure product free of impurities. Furthermore, compared to other pickled bamboo shoots on the market fermented with *Lactobacillus plantarum* (Li Shiwen et al., 2024) (Table 7), under the same 1% inoculum fermentation conditions, SS0831 bio-fermented pickled bamboo shoots not only have a richer aroma and more complex flavor, but also possess a unique aftertaste of plant fermentation. These superior sensory qualities give SS0831 a significant advantage in improving the flavor and quality of pickled bamboo shoots.

[0120] Table 6 Sensory Scoring Criteria for Pickled Bamboo Shoots

[0121]

[0122]

[0123] Table 7 Sensory evaluation of fresh bamboo shoots, naturally fermented pickled bamboo shoots, LP1105 and SS0831 fermented pickled bamboo shoots and other pickled bamboo shoots

[0124]

[0125] Therefore, SS0831 bio-fermentation has significant advantages in improving the color, taste, aroma, and texture of pickled bamboo shoots, especially in significantly enhancing their aroma, thus achieving the goal of enhancing the flavor of pickled bamboo shoots. In summary, this invention can be applied to enhancing the flavor of fermented pickled bamboo shoots such as moso bamboo shoots, mahogany bamboo shoots, and square bamboo shoots, and has very good application prospects.

[0126] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

[0127] References

[0128] 1. Kang Linzhi, Nie Danxia, ​​Chen Lin, et al. Effects of different processing techniques on the quality of pickled bamboo shoots [J]. Food Industry Technology,

[0129] 2024,45(08):182-189.DOI:10.13386 / j.issn1002-0306.2023050284.

[0130] 2. Li Shiwen, Yi Kuixin, Tang Yun, Kang Jiajia. Effects of salt concentration on the quality of fermented bamboo shoots with Lactobacillus plantarum [J]. World Bamboo and Rattan Communications, 2024.

[0131] 22(5):91-95.DOI:10.12168 / sjzttx.2024.09.11.001

[0132] 3. Liao An, Du Haiping, Cheng Hao, et al. Comparison of main components, volatile components and antioxidant activity of two kinds of pickled bamboo shoots [J]. Food and Machinery,

[0133] 2024,40(01):145-151.DOI:10.13652 / j.spjx.1003.5788.2023.80653.

[0134] 4. Tian Yufeng, Sun Minghao, Xu Jiamin, et al. Study on characteristic flavor compounds of Guangxi pickled bamboo shoots [J]. Food and Fermentation Industries.

[0135] 2023,49(23):299-306.DOI:10.13995 / j.cnki.11-1802 / ts.033768.

[0136] 5. Xue, B., You, Y., Du, M., Ibrahim, A., Suo, H., Zhang, F., & Zheng, J. (2025). Metagenomic analysis of lactobacillus plantarum DACN768 inoculation effects on volatile flavor compounds, microbial succession, and flavor metabolic network in suansun. Food Research International,199,115382.https: / / doi.org / 10.1016 / j.foodres.2024.115382

Claims

1. A strain of *Lactobacillus plantarum* SS0831 for enhancing the aroma and quality of fermented pickled bamboo shoots, characterized in that... The classification name is Lactobacillus plantarum ( Lactobacillus plantarum SS0831 was deposited on December 23, 2024 at the China Center for Type Culture Collection (CCTCC), Wuhan University, Wuhan, China, with accession number CCTCC NO:M 20242877.

2. The application of the Lactobacillus plantarum SS0831 strain for enhancing the aroma and quality of fermented bamboo shoots as described in claim 1 in the preparation of a highly active fermentation agent for fermented bamboo shoots.

3. A highly active pickled bamboo shoot fermentation agent containing Lactobacillus plantarum SS0831 as described in claim 1.

4. The application of Lactobacillus plantarum SS0831 as described in claim 1 or the highly active pickled bamboo shoot fermentation agent as described in claim 3 in pickled bamboo shoot fermentation.

5. The application according to claim 4, characterized in that, Application of Lactobacillus plantarum SS0831 or highly active pickled bamboo shoot fermentation agent in enhancing the aroma and quality of fermented pickled bamboo shoots.

6. A method for preparing pickled bamboo shoots, characterized in that, Fresh bamboo shoots are used as raw materials. After pretreatment, they are inoculated with Lactobacillus plantarum SS0831 as described in claim 1, and then fermented.

7. The preparation method according to claim 6, characterized in that, Fermentation conditions: sealed fermentation at room temperature for 28 days.

8. The preparation method according to claim 6, characterized in that, The specific method is as follows: First, peel off the outer shell of fresh bamboo shoots, wash them, and cut them into 30g to 50g pieces. Then, add the bamboo shoot pieces to boiling water and boil for 25 minutes. Let them cool naturally to room temperature to obtain pre-treated bamboo shoot pieces. Then, add the pre-treated bamboo shoot pieces to salt water as a fermentation substrate, inoculate with Lactobacillus plantarum SS0831 as described in claim 1, and ferment in a sealed container at room temperature for 28 days.

9. Pickled bamboo shoots obtained by the preparation method according to any one of claims 6 to 8.

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