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Peer-reviewedCC BYFood chemistry: X

Dynamic flavor formation and microbial succession during fermentation of water bamboo shoots: Insights from volatilomics and metagenomics.

  • Kai Zhu1,2
  • Songheng Wu1,2
  • Huilin Deng1,2,3
  • Chenxia Liu1,2
  • Jinglin Zhang1,2
  • Chao Zhu4
  • Yongjin Qiao1,2
  • Yi Zhang1,2
4 affiliations
  1. 1Shanghai Academy of Agricultural Sciences, Shanghai 201403, China.
  2. 2Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs; Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences; Shanghai 201403, China.
  3. 3Faculty of Flavour Fragrance and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China.
  4. 4Shanghai Jinshan Pickled Vegetables Seasoning Factory Co., Ltd, Shanghai 201500, China.
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Abstract

This study investigated the dynamic changes in flavor compounds and microbial communities during fermented water bamboo shoot (FWBS) fermentation by integrating physicochemical analysis, electronic tongue, electronic nose, HS-SPME-GC-MS and metagenomics. These results showed that free amino acids exhibited an initial increase followed by a decrease, reaching a peak on day 5, while lactic acid accumulated rapidly as the predominant organic acid. E-tongue analysis classified FWBS fermentation into early (day1 - day 3), middle (day 5), and late stages (day 7 - day 9). A total of 76 VOCs were detected, mainly esters, phenols and alcohols. Spearman correlation analysis indicated that Lactiplantibacillus, Lactococcus, Leuconostoc, Weissella were positively correlated with 14 key VOCs (VIP > 1, OAV > 1, and P < 0.05) These findings provide new insights into the flavor formation mechanism of FWBS and establish a foundation for quality control and targeted fermentation regulation.

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Cite

BibTeXRIS
BibTeX
@article{zhu2026dynamic,
  title = {{Dynamic flavor formation and microbial succession during fermentation of water bamboo shoots: Insights from volatilomics and metagenomics.}},
  author = {Kai Zhu and Songheng Wu and Huilin Deng and Chenxia Liu and Jinglin Zhang and Chao Zhu and Yongjin Qiao and Yi Zhang},
  journal = {Food chemistry: X},
  year = {2026},
  month = oct,
  doi = {10.1016/j.fochx.2026.104575},
  url = {https://europepmc.org/article/MED/42904108},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Dynamic flavor formation and microbial succession during fermentation of water bamboo shoots: Insights from volatilomics and metagenomics.
AU  - Kai Zhu
AU  - Songheng Wu
AU  - Huilin Deng
AU  - Chenxia Liu
AU  - Jinglin Zhang
AU  - Chao Zhu
AU  - Yongjin Qiao
AU  - Yi Zhang
PY  - 2026
DA  - 2026/10/12
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2026.104575
UR  - https://europepmc.org/article/MED/42904108
AB  - This study investigated the dynamic changes in flavor compounds and microbial communities during fermented water bamboo shoot (FWBS) fermentation by integrating physicochemical analysis, electronic tongue, electronic nose, HS-SPME-GC-MS and metagenomics. These results showed that free amino acids exhibited an initial increase followed by a decrease, reaching a peak on day 5, while lactic acid accumulated rapidly as the predominant organic acid. E-tongue analysis classified FWBS fermentation into early (day1 - day 3), middle (day 5), and late stages (day 7 - day 9). A total of 76 VOCs were detected, mainly esters, phenols and alcohols. Spearman correlation analysis indicated that Lactiplantibacillus, Lactococcus, Leuconostoc, Weissella were positively correlated with 14 key VOCs (VIP > 1, OAV > 1, and P < 0.05) These findings provide new insights into the flavor formation mechanism of FWBS and establish a foundation for quality control and targeted fermentation regulation.
SN  - 2590-1575
ER  -