{
  "abstract": "Ugba, a traditional alkaline-fermented condiment produced from African oil bean seeds (Pentaclethra macrophylla Benth.), remains poorly characterised at genome resolution. This study characterised a single spontaneous ugba fermentation using genome-resolved shotgun metagenomics across Early (0-24 h), Mid (48-96 h), and Late (120-144 h) composite stages. Thirty metagenome-assembled genomes (MAGs) were recovered and grouped according to their temporal abundance patterns. The Early-stage retained MAG population was dominated by Bacteroidota-associated MAGs, which exhibited the highest carbohydrate-active enzyme density and broad glycoside hydrolase repertoires, consistent with substantial genome-encoded potential for utilisation of the plant-derived seed matrix. The Mid stage showed marked restructuring of MAG composition, while Core and Late-associated MAGs increased towards fermentation maturation. Functional differentiation was also evident among Corynebacterium MAGs: C. nuruki encoded a complete urease system, whereas C. phoceense_A encoded glutamate dehydrogenase and nitrate-reduction genes. These stage-associated changes coincided with progressive alkalinisation from pH 7.15 to 8.01. Together, the results show that temporal restructuring of reconstructed microbial populations was accompanied by differentiation in genome-encoded functional potential. This study provides a genome-resolved characterisation of microbial composition and functional potential during spontaneous ugba fermentation and expands current understanding of the microbial organisation of this traditional African fermented food.",
  "abstract_shown": true,
  "affiliations": [
    "IMO STATE UNIVERSITY OWERRI"
  ],
  "article_type": "New results",
  "arxiv": null,
  "author_total": 5,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "K. DIKE"
    },
    {
      "name": "C. C. Ojukwu"
    },
    {
      "name": "F. T. Oladele"
    },
    {
      "name": "C. F. Ezeh"
    },
    {
      "name": "M. I. Nwachukwu"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/9h4cpxgzykswd.bib",
  "cited_by": 0,
  "doi": "10.64898/2026.09.26.754590",
  "fulltext_url": "https://www.biorxiv.org/content/10.64898/2026.09.26.754590v1.full",
  "id": "9h4cpxgzykswd",
  "issns": [],
  "landing_url": "https://www.biorxiv.org/content/10.64898/2026.09.26.754590v1",
  "language": null,
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "biorxiv",
      "microbiology"
    ],
    [
      "openalex",
      "1106|Probiotics and Fermented Foods"
    ]
  ],
  "openalex": "W7214469932",
  "pdf_url": "https://www.biorxiv.org/content/10.64898/2026.09.26.754590v1.full.pdf",
  "pmcid": null,
  "pmid": null,
  "published": "2026-09-26",
  "publisher": null,
  "ris": "https://research.draconitic.com/paper/9h4cpxgzykswd.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:24:41Z",
      "native_id": "10.64898/2026.09.26.754590",
      "source": "biorxiv",
      "url": "https://www.biorxiv.org/content/10.64898/2026.09.26.754590v1"
    }
  ],
  "subjects": [
    {
      "field": "biology",
      "origin": "biorxiv:microbiology",
      "subfield": "microbiology"
    }
  ],
  "title": "Genome-Resolved Characterization of Stage-Associated Microbial Composition and Functional Potential During Spontaneous Ugba Fermentation",
  "title_text": "Genome-Resolved Characterization of Stage-Associated Microbial Composition and Functional Potential During Spontaneous Ugba Fermentation",
  "type": "preprint",
  "updated_at": "2026-10-30T12:24:41Z",
  "url": "https://research.draconitic.com/paper/9h4cpxgzykswd",
  "venue": "bioRxiv",
  "versions": []
}