Suansun, the “soul” of Liuzhou river snails rice noodles in Guangxi, China, is shifting from artisanal to industrial production. To close the flavor–microbe gap between homemade and commercial suansun, 23 commercial and 55 homemade samples were analyzed by HPLC, HS-SPME-GC–MS and Illumina Miseq sequencing. Significant differences in characteristic flavor compounds were identified, with commercial suansun displaying higher concentrations of lactic acid, acetic acid, and three other organic acids, Ala, Asp, and four other amino acids, as well as p-cresol, 2-methoxy-4-methylphenol, benzaldehyde and five other volatiles. The predominant microorganisms were Lactobacillus, Sphingomonas, and Deinococcus. Their relative abundances differed significantly between production methods, contributing to flavor variations. Spearman correlation analysis and enrichment analysis revealed that the reductive carboxylate cycle (RCC) and amino acid pathways are integral to flavor compound synthesis, and underscored the role of lactic acid bacteria in fermentation. Validation experiments with 12 bacterial strains revealed that three strains reduced p-cresol production. Among the strains, five increased acetic acid production, with some of these also enhancing the production of 2-methoxy-4-methylphenol. Additionally, two strains increased benzaldehyde production. Of particular interest was the impact of Lactobacillus brevi，Lacticaseibacillus paracasei and Limosilactobacillus fermentum on enhancing flavor profiles in suansun. This comprehensive study not only elucidates the flavor disparity between homemade and commercial suansun but also provides valuable insights for optimizing industrial production methods to preserve the unique qualities of traditional suansun.
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