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Identification of dynamic changes in microbiota succession and metabolites of Chinese Fuling mustard tuber during fermentation by metagenomics combined metabolomics

文献类型： 外文期刊

作者： Wang, Qiling 1 ; Chen, Hongfan 1 ; Luo, Yuanli 2 ; Ren, Ting 2 ; Liu, Yuling 2 ; Wang, Xinhui 1 ; Zhao, Nan 4 ; Nie, Xin 3 ; Liu, Dayu 1 ; Zhao, Zhiping 1 ;

作者机构： 1.Chengdu Univ, Coll Food & Biol Engn, Chengdu 610106, Peoples R China

2.Southeast Chongqing Acad Agr Sci, Chongqing 408000, Peoples R China

3.Sichuan Tourism Univ, Culinary Sci Key Lab Sichuan Prov Univ, Coll Culinary & Food Sci Engn, Chengdu 610100, Peoples R China

4.Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu 610066, Peoples R China

关键词： Mustard tuber; Metagenomics; Microbial diversity; Metabolites; Correlation

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 224 卷

页码：

收录情况： SCI

摘要： This research aimed to investigate the correlation among microbial succession, metabolite and physicochemical properties over the fermentation periods of traditional Chinese fermented food Fuling mustard tuber via metabolomics and metagenomics. The results showed that the pH value and reducing sugar were significantly decreased (P < 0.05), while the titratable acidity and amino acid nitrogen were changed in an opposite manner. A total of 2811 metabolites were identified by non-targeted metabolomics analysis. Significant changes in metabolites were observed, including a marked decrease in glucosinolate levels and an increase in amino acids, dipeptides, and flavonoids (P < 0.05). Metagenomic analysis indicated a reduction in fungal and bacterial diversity, with Lactiplantibacillus plantarum, Latilactobacillus sakei, and unclassified_g__Lactiplantibacillus emerging as dominant bacterial species, and Debaryomyces hansenii as the predominant fungus. The microbiota influenced the flavor and nutritional quality of mustard tuber through pathways such as carbohydrate and amino acid metabolism. Aspergillus chevalieri, Leuconostoc carnosum, and Lactobacillus sp ZILC3-7 exhibited significant positive correlations with amino acids, dipeptides, flavonoids, and glucosinolates. Amino acid nitrogen and titratable acidity negatively correlated with most of the microorganisms. This study lays a theoretical groundwork for enhancing the fermentation process and improving Fuling mustard tuber quality through targeted use of functional microorganisms.

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