Physicochemical properties, microbial diversity, metabolites and their potential relationships of traditional Chinese Zhacai fermented for different periods

IF 5.2 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology Pub Date : 2025-09-16 DOI:10.1016/j.ijfoodmicro.2025.111447

Xinyi Wang , Yuanli Luo , Yuanqing Gu , Ting Ren , Yuling Liu , Xinhui Wang , Nan Zhao , Xin Nie , Dayu Liu , Zhiping Zhao

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Abstract

In this study, we investigated the physicochemical properties, dominant microorganisms, non-volatile metabolites and their relationships of traditional Chinese Zhacai (TCZ) at the “second-time pickling and pressing” stage fermentation. pH and amino acid nitrogen contents exhibited an increasing and then decreasing trend. Metagenomics analysis revealed the dominant bacterial species Lactiplantibacillus (Lpb.) plantarum and Latilactobacillus (Lat.) sakei, and fungal species Debaryomyces (D.) hansenii. LEfSe analysis identified a total of 47 differentially abundant bacteria, including Lpb. plantarum and Lat. Sakei. Metabolomics analysis indicated organic acids and their derivatives, organic heterocyclic compounds, lipids and lipid-like molecules as the major differential metabolites. Spearman's correlation results showed significant correlations among differential bacteria, non-volatile metabolites and physicochemical properties. Unexpectedly, differential fungi were not observed in TCZ at this fermentation period. Pathway enrichment identified phenylpropanoid biosynthesis and tryptophan metabolism as dominant metabolic pathways, both influencing the TCZ flavor development. This study contributes to further understanding of quality formation of TCZ, providing a foundational resource for future optimization and industrial application.

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川菜不同发酵时期的理化性质、微生物多样性、代谢物及其潜在关系

本文研究了传统榨菜（TCZ）在“二次酸压”发酵阶段的理化性质、优势菌群、非挥发性代谢物及其相互关系。pH和氨基酸氮含量呈现先升高后降低的趋势。元基因组学分析显示，优势菌种为植物乳酸杆菌（Lpb.）和乳酸菌（Lat.） sakei，真菌种为Debaryomyces (D.) hansenii。LEfSe分析共鉴定出47种差异丰富的细菌，包括Lpb。plantarum和Lat。Sakei。代谢组学分析表明，有机酸及其衍生物、有机杂环化合物、脂质和类脂质分子是主要的差异代谢物。Spearman的相关结果显示，不同细菌、非挥发性代谢物和理化性质之间存在显著的相关性。出乎意料的是，在发酵期间，TCZ中没有观察到不同的真菌。途径富集表明，苯丙类生物合成和色氨酸代谢是主要的代谢途径，两者都影响TCZ风味的发育。该研究有助于进一步了解TCZ的质量形成，为今后的优化和产业化应用提供基础资源。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International journal of food microbiology 工程技术-食品科技

CiteScore

10.40

自引率

5.60%

发文量

322

审稿时长

65 days

期刊介绍： The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.