Improving the quality and safety of fermented mandarin fish (Siniperca chuatsi) by co-inoculation with Latilactobacillus sakei A20 and Lactiplantibacillus plantarum LJ1–1

This study evaluated the effects of co-inoculation with Latilactobacillus sakei A20 and Lactiplantibacillus plantarum LJ1–1 at different ratios on the quality and safety of fermented mandarin fish ( Siniperca chuatsi ). Compared with the C group without starter culture, the inoculated groups effectively delayed lipid oxidation and decreased TVB-N content by 14.00%. Notably, the accumulation of biogenic amines was markedly inhibited, with tyramine and cadaverine levels decreasing by over 30.00%. It also reshaped the microbial community by suppressing spoilage bacteria such as Shewanella baltica and Aeromonas sobria , while promoting the accumulation of esters and aldehydes. Sensory evaluation confirmed a 15.44% increase in overall acceptability. Furthermore, a fermentation period of 7 days is recommended to ensure product safety and quality. These results indicate that Lat. sakei A20 and Lpb. plantarum LJ1–1 have great potential as mixed starter cultures for improving the safety, flavor, and sensory acceptability of fermented mandarin fish.