This
study
examined
the
microbial
community
dynamics
and
their
relationship
with
volatile
flavor
compounds
biogenic
amine
accumulation
during
sour
meat
fermentation.
The
findings
indicated
that
Staphylococcus
Lactiplantiibacillus
were
main
genus
of
bacteria,
Kurtzmaniella,
Saccharomyces
Monascus
dominant
fungal
A
total
24
characteristic
substances
(OAV
>
1),
17
free
amino
acids,
9
organic
acids
7
amines
detected
fermentation
process.
Correlation
analysis
exhibited
Lactiplantibacillus
positively
correlated
12
such
as
Ethyl
valerate
hexanoate.
was
Phenethyl
alcohol
Linalool.
In
addition
to
starter
cultures,
Candida
also
responsible
for
formation
compounds.
Moreover,
negatively
spermine
tyramine.
These
provide
a
reference
further
improving
safety
traditional
fermented
meat.
Foods,
Journal Year:
2025,
Volume and Issue:
14(5), P. 727 - 727
Published: Feb. 21, 2025
To
investigate
the
effects
of
lemongrass
essential
oil
on
key
volatile
aroma
compounds
pickled
radish
(PR)
during
storage,
this
study
used
headspace–gas
chromatography–ion
mobility
spectrometry,
fingerprint
analysis,
multivariate
statistical
and
molecular
docking
to
different
PR
samples.
The
results
indicated
that
a
total
48
aromatic
were
identified.
Fingerprint
analysis
revealed
profiles
samples
at
storage
stages
different.
Using
screening
criteria
p
<
0.05
variable
importance
for
projection
>
1
in
relative
odor
activity
value
1,
six
potential
selected.
Furthermore,
phenylethyl
acetate,
β-ocimene,
4-heptanone,
limonene
determined
as
affect
profile
after
adding
oil.
Moreover,
addition
increased
fruit
sweet
storage.
recognition
these
four
odors
was
mainly
accomplished
through
hydrophobic
interactions
hydrogen
bond
by
OR1A1
OR5M3
receptors.
This
can
offer
preliminary
foundation
theoretical
support
in-depth
exploration
paocai
industry.
Cereal Chemistry,
Journal Year:
2025,
Volume and Issue:
unknown
Published: April 22, 2025
ABSTRACT
Background
and
Objective
Longyou
fermented
rice
cake
is
a
traditional
Chinese
delicacy
with
unique
flavor.
Nevertheless,
the
pathways
involved
in
microbiota‐driven
aroma
formation
during
fermentation
remain
unclear.
This
study
revealed
dynamic
changes
slurry
of
cakes,
microorganisms
therein
were
analyzed
at
genus
level.
By
combining
volatile
metabolite
results,
microbial
functional
enzymes
from
high‐throughput
sequencing,
results
Kyoto
Encyclopedia
Genes
Genomes
database,
literature
data,
metabolic
network
associated
was
predicted.
Findings
A
total
33
compounds
11
key
aromatic
identified
fermentation.
Due
to
interaction
physicochemical
factors
microorganisms,
Saccharomyces
Lactobacillus
gradually
became
dominant
slurry.
Functional
predictions
showed
that
main
carbohydrate,
energy,
amino
acid
metabolism,
which
significantly
correlated
production
flavor
Conclusion
variety
are
positively
substances.
Significance
Novelty
provides
insights
into
modulation
by
genera
Microbiome Research Reports,
Journal Year:
2024,
Volume and Issue:
3(2)
Published: March 13, 2024
Aim:
Non-salt
Suancai
is
an
acidic
fermented
vegetable
consumed
by
the
Chinese
Yi
ethnic
group.
Traditionally,
it
produced
fermentation
without
salt
in
a
cold
environment.
The
present
study
aimed
to
investigate
metabolite
and
microbial
characteristics,
effects
of
substrates/suppliers
ingredients
on
non-salt
Suancai.
Methods:
A
simulated
system
was
constructed
using
different
substrates/suppliers’
ingredients.
coherence
differential
detection
characteristics
were
done
through
non-target
metabolomic
metagenomic
analysis.
Results:
Lactic
acid
predominant
organic
across
all
samples.
enumeration
bacteria
showed
no
discernible
differences
between
groups,
but
that
yeast
highest
mustard
leaf
stem
(Brassica
juncea
var.
latipa
).
three
major
biological
metabolic
pathways
metabolism,
environmental
information,
genetic
information
processing
based
KEGG
database.
diversity
varied
with
substrate/supplier
PLS-DA
plot.
Lactiplantibacillus
,
Leuconostoc
Lactococcus
prevalent
samples
differentially.
richness
significantly,
36~291
species
being
identified.
Among
various
substrates
collected
from
same
supplier,
29,
59,
29
identified
LEfSe
[linear
discriminant
analysis
(LDA)
>
2,
P
<
0.05].
citreum
mesenteroides
pseudomesenteroides
plantarum
lactis
likely
be
used
as
discriminate
suppliers.
Conclusions:
This
research
contributed
exploration
behind
ingredient
restriction
traditional
technology.
