## 4 Discussion
Aldehydes are also influenced by inoculation, such as significantly increased glutaraldehyde, hexanal, heptanal, octanal, nonanal, and (E)-2-octanal, all derived from the oxidation of unsaturated fatty acids [41]. Hexanal can provide a distinctive fatty, fishy, and nutty taste to the products [42]. Other substances, such as 3-hexanone and 3-octanone, help to increase products' flavor of butter, cream, and fruits [43]; 2-pentylfuran [42] provides the aroma of legumes and fruits. Inoculation elevated the content of these volatile compounds and improved the flavor of _Suanzhaya_. LAB strain differences have varying effects on product quality. The amount of exogenous and endogenous enzymes in each strain differed significantly. The M22 group of _L. plantarum_ had the highest soluble peptide content and the lowest amino acid content, whereas the 3-14-LJ and MB1 groups had lower TCA-soluble peptide content and higher amino acid content. This could be because _L. plantarum_ M22 has a lower peptidase activity or a higher rate of amino acid degradation than the other two strains. [PERSON]'s study discovered the same differences [44]. They discovered that different strains of _Penicillium_ may have different enzyme systems, resulting in a different degree of protein degradation, peptide, and amino acid content of the product when they studied the effect of 14 strains of _Penicillium_ on the quality of fermented sausages. The effect of strains on VOC formation varies as well. In both the model and actual systems, the _L. plantarum_ M22 group had the highest total ester content compared to the other two inoculated groups. It is thought that the three starter cultures had different esterase activities. [PERSON] et al. inoculated 36 _L. plantarum_ for Chinese liquid production and discovered that the content of ethyl acetate increased significantly across all inoculation groups. The group that received _L. plantarum_ Lp1 inoculation had the most significant results that did exist among strains, such as that the esterase activities of _L. plantarum_ Lp1 was 73 U/mL higher than that of _L. plantarum_ Lp2 [45]. [PERSON] et al. also found that ester production showed strain specificity in beverages [46]. It is normal for the results of the actual and model systems to differ slightly. The ester content and species in the model system were found to be significantly lower than those in the actual system. Furthermore, the actual system had higher total contents of the three esters--isoamyl acetate, ethyl hexanoate, and ethyl octanoate--than the model system. Inconsistencies between actual and model systems were also discovered in other studies. [PERSON] discovered, for example, that if the model fermented sausages were inoculated with _Debarjomyces hansenii_, they contained fewer volatile compounds than the actual system. They hypothesized that it was caused by the interaction of other microorganisms with _D. hansenii_[47]. The model system only has one inhabitant, whereas the actual system has a mixed niche, producing an incomplete representation of the ecosystem. Furthermore, taste creation is a combination of the outcomes of the metabolic network, and the inoculated LAB may have intricate interactions with naturally existent residents in the actual system. Because of this, simple model systems may be applied for convenience, but their rudimentary structure will not account for strain interactions. Investigating a combination of model and actual systems might be a better course of action.