Effects of inoculation with Lactiplantibacillus plantarum PC170 and Leuconostoc mesenteroides 3R18 on physicochemical characteristics, flavor profile, and microbial community of fermented radish (Raphanus sativus L.)

Fermented radish is a traditional Asian vegetable product, but spontaneous fermentation (SF) often leads to unstable quality and safety risks. This study compared inoculated fermentation (IF) using Lactiplantibacillus plantarum PC170 and Leuconostoc mesenteroides 3R18 with SF in white radish, analyzing physicochemical properties, flavor profiles, and microbial communities. Results showed that IF accelerated acidification, suppressed nitrite accumulation, improved texture and color stability, enhanced lactic acid, umami/sweet amino acids and terpenes, and reduced undesirable sulfur compounds. IF enriched beneficial Lactiplantibacillus and Leuconostoc while inhibiting harmful Fusarium . This strategy improves the quality, safety and flavor of fermented radish, providing a reliable approach for vegetable fermentation optimization. • Starter inoculation enhanced acidification and ensured fermentation safety. • Texture and color stability of radish were significantly improved. • Umami amino acids and lactic acid levels were markedly elevated. • GC–IMS and GC–MS jointly profiled volatile flavor compounds. • Key flavor metabolites positively correlated with inoculated LAB.