文献类型：期刊文献

英文题名：Metabolic and microbial functionality during the fermentation of traditional Amaranth stems: Insights from metagenomics, flavoromics, and metabolomics

作者：Peng, Qi[1];Cheng, Shuangqi[1];Lin, Jiahao[1];Zheng, Huajun[1];Xie, Guangfa[2]

机构：[1]Shaoxing Univ, Natl Engn Res Ctr Chinese CRW, Branch Ctr, Sch Life & Environm Sci, 900 Chengnan Rd, Shaoxing 312000, Peoples R China;[2]Zhejiang Shuren Univ, Coll Biol & Environm Engn, Key Lab Pollut Exposure & Hlth Intervent Zhejiang, Hangzhou 310015, Peoples R China

年份：2025

卷号：474

外文期刊名：FOOD CHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:001425112600001)、、EI(收录号：20250617835354)、Scopus(收录号：2-s2.0-85217059226)、WOS

基金：This work was supported by the Zhejiang Shaoxing Huangjiu In-dustry Innovation Service Complex-Technological Innovation Project in Zhejiang Province (No.2023KJ082) ; Foundation of Public Projects of Zhejiang Province, China (No.LGN22C200008) ; Program Foundation of Public Projects of Shaoxing city, Zhejiang Province, China (No.2018C30010) ; Foundation of Public Projects of Zhejiang Province, China (No.2017C32101) ; Shaoxing University Fund (No.08021066) , Shaoxing University Fund (No.08220102213) .

语种：英文

外文关键词：Fermented Amaranth stems; Metagenomics; Flavoromics; Untargeted metabolomics; Core microbiota

外文摘要：Fermented Amaranth stems is a traditional Chinese fermented vegetable known for its distinctive aroma, produced through natural microbial fermentation. However, the metabolic processes, flavor compounds, and microbial communities involved in its fermentation are not well understood. This study provides a comprehensive analysis using an integrated approach combining flavoromics, untargeted metabolomics, and metagenomics to examine the dynamic changes in metabolites and microbiota during fermentation. A total of 108 volatile organic compounds were identified, with sugar metabolism peaking on the third day of fermentation. The microbial community analysis revealed that key genera such as Pseudomonas, Acinetobacter, Pectobacterium, and Enterobacter play a significant role in flavor formation. The findings offer critical insights into the fermentation mechanisms and the production of flavor compounds, providing a foundation for optimizing fermentation processes and improving the flavor quality of fermented Amaranth stems. This research holds practical significance for enhancing food safety by controlling microbial communities during fermentation.