Nonvolatile organic acids drive microbiota succession, causing flavor compound dynamics in naturally fermented millet sour congee
文献类型： 外文期刊
作者： Liu, Junli 1 ; Yang, Donghui 2 ; Li, Pengliang 1 ; Zhao, Wei 1 ; Li, Hongmin 2 ; Liu, Jingke 1 ;
作者机构： 1.Hebei Acad Agr & Forestry Sci, Inst Biotechnol & Food Sci, Shijiazhuang 050031, Hebei, Peoples R China
2.Hebei Univ Engn, Coll Life Sci & Food Engn, Handan 056009, Hebei, Peoples R China
3.Harbin Inst Technol, Fac Life Sci & Med, Sch Med & Hlth, Harbin 150001, Heilongjiang, Peoples R China
4.Jinhai Grain & Oil Ind Co Ltd, Qinhuangdao 066000, Hebei, Peoples R China
关键词： Foxtail millet; Sour congee; Organic acids; Flavor substances; Microbial succession; High-throughput sequencing; Electronic nose
期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.6； 五年影响因子：4.6 ）
ISSN： 0889-1575
年卷期： 2025 年 147 卷
页码：
收录情况： SCI
摘要： Sour porridge, a traditional Chinese fermented cereal product, is renowned for its unique sourness and nutrientrich composition. Despite its popularity, the factors driving its microbial ecosystem dynamics and their functional interplay with flavor development remain poorly understood. High-throughput sequencing analysis revealed microbiota succession with Bacillus, Enterococcus, and Kosakonia as predominant bacteria, and Fusarium, Cladosporium, and Gibberella as dominant fungi. Integrated instrumental analysis (HPLC, GC-MS, electronic sensory) unveiled dynamic flavor compound changes. Multiple compounds accumulated during fermentation, especially in later stages. Bioactive compounds (phenols, flavonoids) and free amino acids (Glu, GABA) accumulated progressively. Organic acids significantly increased, notably lactic acid (2.1-fold increase to 754 mg/kg). Characteristic volatile compounds (esters, ketones, and aldehydes) peaked mid-fermentation. Electronic sensory identified terpenes as key aroma contributors alongside sourness. Crucially, non-volatile organic acids (lactic, citric, malic) drove microbiota succession towards acid-tolerant populations, with Bacillus abundance surging from 16.48 % to 77.25 % and strongly correlating with lactic acid (r = 0.78, P < 0.001). Correlation analysis highlighted roles of core bacterial genera (Bacillus and Kosakonia) and non-core fungal genera (Aspergillus and Penicillium) in flavor formation. These findings contribute valuable insights into microbial self-domestication and inform strategies to enhance the flavor quality of naturally fermented foxtail millet sour congee.
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