Metagenomics and volatile metabolomics reveal microbial succession and flavor formation mechanisms during fermentation of Novel Pasture-style Laozao

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102598

Ying Miao , Minjun Sun , Rui Huo , Yangyang Chen , Jingyu Xie , Tungalag Dong , Meili Zhang

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Abstract

Novel Pasture-style Laozao (NPLZ) is a local specialty fermented food with unique flavor and mouthfeel. This study investigated the dynamic changes of physicochemical properties, volatile flavor substances and microbial community succession during the fermentation of NPLZ and revealed their interactions through the joint analysis of metagenomics and volatile metabolomics. Differences in the contents of 52 characteristic flavor substances were the main reasons for the changes in aroma. Saccharomyces cerevisiae, Pseudomonas oryzihabitans, and Pantoea vagans were the dominant microbial communities during fermentation. Under symbiotic conditions, five species including Paenibacillus piri and Methyloversatilis thermotolerans were found to be crucial in influencing microbial community succession. The accumulation of organic acids was identified as the primary environmental factor driving changes in microbial community structure. Through correlation analysis, eight microbial species were identified as core microorganisms affecting flavor differences, and the metabolic networks of key flavor metabolites were reconstructed in conjunction with the KEGG database.

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宏基因组学和挥发性代谢组学揭示了新型牧场老早发酵过程中微生物演替和风味形成机制

新牧老早是一种风味独特、口感独特的地方特色发酵食品。本研究通过宏基因组学和挥发性代谢组学的联合分析，研究了NPLZ发酵过程中理化性质、挥发性风味物质和微生物群落演为的动态变化，揭示了它们之间的相互作用。52种特征风味物质含量的差异是造成香气变化的主要原因。酿酒酵母菌、米氏假单胞菌和盘古菌是发酵过程中的优势菌群。在共生条件下，梨芽孢杆菌（Paenibacillus piri）和耐热methylomultilis等5个物种对微生物群落演替有重要影响。有机酸的积累被确定为驱动微生物群落结构变化的主要环境因子。通过相关性分析，确定了8种影响风味差异的核心微生物，并结合KEGG数据库重构了关键风味代谢物的代谢网络。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.