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However, little research has been carried out on the effects of coupling starter cultures with lipase on the microbial community and product quality. <jats:italic>Suanzhayu<\/jats:italic> is a Chinese fermented fish product that mainly relies on spontaneous fermentation, resulting in an unstable flavor and quality. The present study investigated the impact of lipase and <jats:italic>Lactiplantibacillus plantarum<\/jats:italic> 1\u201024\u2010LJ on the quality of <jats:italic>Suanzhayu<\/jats:italic>.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Inoculation decreased pH and 2\u2010thiobarbituric acid reactive substances (TBARS) values, and also helped the dominance of the strain in the ecosystem, whereas lipase addition raised TBARS values and had little effect on pH, water activity (<jats:italic>a<\/jats:italic><jats:sub><jats:italic>w<\/jats:italic><\/jats:sub>) and microbiota. The addition of lipase and\/or <jats:italic>Lpb. plantarum<\/jats:italic> increased the content of alcohols, aldehydes, ketones, esters and umami amino acids. The co\u2010additions with the most significant effect and the total contents of volatile compounds (VCs) and free amino acids (FAAs) were 1801.92\u2009g per 100\u2009g and 21\u2009357.05\u2009mg per 100\u2009g, respectively. Former\u2010<jats:italic>Lactobacillus<\/jats:italic> was negatively correlated with pH, <jats:italic>a<\/jats:italic><jats:sub><jats:italic>w<\/jats:italic><\/jats:sub> and <jats:italic>Prevotella<\/jats:italic>, but positively with VCs (ethyl ester of heptanoic acid, ethyl ester of octanoic acid) and FAAs (Tyr, Phe). Furthermore, adding <jats:italic>Lpb. plantarum<\/jats:italic> 1\u201024\u2010LJ alone or in combination with lipase shortened the fermentation process.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The present study provides a recommended <jats:italic>Suanzhayu<\/jats:italic> process approach for improving product quality and flavor, as well as shortening fermentation time, by adding <jats:italic>Lpb. plantarum<\/jats:italic> 1\u201024\u2010LJ with or without lipase. \u00a9 2023 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.12445","type":"journal-article","created":{"date-parts":[[2023,1,13]],"date-time":"2023-01-13T04:33:31Z","timestamp":1673584411000},"page":"2304-2312","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":20,"title":["Combined effects of lipase and <i>Lactiplantibacillus plantarum<\/i><scp>1\u201024\u2010LJ<\/scp> on physicochemical property, microbial succession and volatile compounds formation in fermented fish product"],"prefix":"10.1002","volume":"103","author":[{"given":"Zuoli","family":"Zhang","sequence":"first","affiliation":[{"name":"National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and ministerial co\u2010construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology Dalian Polytechnic University  Dalian China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruohan","family":"Wu","sequence":"additional","affiliation":[{"name":"National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and ministerial co\u2010construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology Dalian Polytechnic University  Dalian 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