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Peer-reviewedCC BY-NCFood Chemistry: X

Microbial community evolution and flavor formation during sour meat fermentation: Integrated quantitative microbiome profiling, HS-SPME-GC–MS, and UPLC-Q-TOF-MS/MS

  • Xiefei Li1
  • Jieyu Yang2
  • Xinyi Yuan2
  • Yujiao Lou2
  • Yifeng Ding2
  • Yan Zhou3
  • Peng Luo3
  • Daodong Pan4
4 affiliations
  1. 1School of Public Health, Guizhou Province Engineering Research Center of Ecological Food Innovative, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China; Health Management Center, the Affliated Hospital of Guizhou Medical University, Guiyang 550009, China
  2. 2School of Public Health, Guizhou Province Engineering Research Center of Ecological Food Innovative, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
  3. 3School of Public Health, Guizhou Province Engineering Research Center of Ecological Food Innovative, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China; Corresponding authors at: Guizhou Medical University, Gui 'an New District, Guizhou Province, 550025, PR China.
  4. 4Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, State Key Laboratory for Quality and Safety of Agro-Products, College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang 315211, China; Corresponding authors at: Guizhou Medical University, Gui 'an New District, Guizhou Province, 550025, PR China.
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Abstract

Understanding the relationship between fermentative microorganisms and sour meat flavor is essential for designing synthetic microbial consortia as artificial starters. In this study, quantitative microbiome profiling tracked microbial succession, while HS-GC-IMS, HS-SPME-GC–MS, and UPLC-QTOF-MS/MS characterized flavor development. Fermentation was divided into two distinct stages: the early phase (0–28 days) and the maturation phase (28–70 days). During the early phase, Staphylococcus and Candida exhibited rapid proliferation, corresponding with precursor synthesis. During the maturation phase, Staphylococcus, Weissella, and Candida constitute the absolute dominant microbiota. Despite reduced microbial growth rates, flavor-associated metabolites, particularly ethyl esters and taste-active peptides, keep accumulating continuously. Spearman correlation analysis revealed significant positive associations between these genera and potential flavor-active compounds. Overall, this study highlights absolute quantification's utility for elucidating microbial functions and offers valuable insights for precision engineering of starter cultures toward desirable sensory characteristics.

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Cite

BibTeXRIS
BibTeX
@article{li2026microbial,
  title = {{Microbial community evolution and flavor formation during sour meat fermentation: Integrated quantitative microbiome profiling, HS-SPME-GC–MS, and UPLC-Q-TOF-MS/MS}},
  author = {Xiefei Li and Jieyu Yang and Xinyi Yuan and Yujiao Lou and Yifeng Ding and Yan Zhou and Peng Luo and Daodong Pan},
  journal = {Food Chemistry: X},
  year = {2026},
  month = oct,
  doi = {10.1016/j.fochx.2026.104625},
  url = {https://doi.org/10.1016/j.fochx.2026.104625},
  note = {CC BY-NC},
}
RIS
TY  - JOUR
TI  - Microbial community evolution and flavor formation during sour meat fermentation: Integrated quantitative microbiome profiling, HS-SPME-GC–MS, and UPLC-Q-TOF-MS/MS
AU  - Xiefei Li
AU  - Jieyu Yang
AU  - Xinyi Yuan
AU  - Yujiao Lou
AU  - Yifeng Ding
AU  - Yan Zhou
AU  - Peng Luo
AU  - Daodong Pan
PY  - 2026
DA  - 2026/10/16
JO  - Food Chemistry: X
DO  - 10.1016/j.fochx.2026.104625
UR  - https://doi.org/10.1016/j.fochx.2026.104625
AB  - Understanding the relationship between fermentative microorganisms and sour meat flavor is essential for designing synthetic microbial consortia as artificial starters. In this study, quantitative microbiome profiling tracked microbial succession, while HS-GC-IMS, HS-SPME-GC–MS, and UPLC-QTOF-MS/MS characterized flavor development. Fermentation was divided into two distinct stages: the early phase (0–28 days) and the maturation phase (28–70 days). During the early phase, Staphylococcus and Candida exhibited rapid proliferation, corresponding with precursor synthesis. During the maturation phase, Staphylococcus, Weissella, and Candida constitute the absolute dominant microbiota. Despite reduced microbial growth rates, flavor-associated metabolites, particularly ethyl esters and taste-active peptides, keep accumulating continuously. Spearman correlation analysis revealed significant positive associations between these genera and potential flavor-active compounds. Overall, this study highlights absolute quantification's utility for elucidating microbial functions and offers valuable insights for precision engineering of starter cultures toward desirable sensory characteristics.
SN  - 2590-1575
ER  -