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Unraveling the metabolite profiles and microbial roles during dry-pickled radish fermentation

文献类型： 外文期刊

作者： Niu, Haiyue 1 ; Zhang, Jianming 1 ; Zhang, Chengcheng 1 ; Xin, Xiaoting 1 ; Liu, Daqun 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Inst Food Sci, Key Lab Postharvest Preservat & Proc Vegetables Co, Lab Fruits & Vegetables Postharvest & Proc Technol, Hangzhou 310016, Zhejiang, Peoples R China

2.Huzhou Coll, Sch Life Sci & Hlth, Huzhou 313000, Peoples R China

关键词： Bacterial communities; Volatile metabolites; Non-volatile metabolites; Key enzymes; Fermented radish

期刊名称：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION （ 影响因子：3.3； 五年影响因子：3.5 ）

ISSN： 2193-4126

年卷期： 2025 年 19 卷 2 期

页码：

收录情况： SCI

摘要： Bacterial community shapes the quality of fermented vegetables through metabolism; however, no information is available on the dynamics of the microbiota and metabolites in dry-pickled radish. Herein, the study aim to reveal the changes in bacterial communities, volatile metabolites, and nonvolatile metabolites, and to speculate how the core bacterial flora affects metabolites by high-throughput sequencing, metabolomics, and flavoromics. During the initial fermentation (d1-d14), the bacterial flora and metabolites of radish considerably changed. The relative abundance of Weissella, Lactiplantibacillus, and Staphylococcus increased, whereas that of Pseudomonas and Lactococcus considerably decreased (p < 0.05). Kyoto encyclopedia of genes and genomes (KEGG) function prediction indicated that functions related to bacterial division and proliferation were high at the start of fermentation, after which functions related to the metabolism and biosynthesis of amino acids, carbohydrates, and nucleic acids increased. Among metabolites, the contents of ethanol, dimethyl disulfide, dimethyl trisulfide, carboxylic acids and derivatives (CAAD, mainly amino acids), and fatty acyls (FAC) increased, whereas those of isothiocyanates and 1-methyl-2-pyrrolidinethione decreased significantly (p < 0.05). During the middle and final stage of fermentation (d14-d42), the bacterial flora and metabolites gradually stabilized. Weissella, Lactiplantibacillus, and Staphylococcus populations correlated positively with the contents of alcohols, sulfides, CAAD, and FAC, and negatively with the content of isothiocyanates. Therefore, Weissella, Lactiplantibacillus, and Staphylococcus may regulate the synthesis and metabolism of amino acids and organic acids by producing enzymes, such as phenylalanine hydroxylase (EC 1.14.16.1), isocitrate dehydrogenase (EC 1.1.1.41), and glutamate mutase (EC 5.4.99.1). This study provides a theoretical basis for improving and standardizing the quality of dry-pickled radish.

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