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Quality attributes, metabolomics and microbial community dynamics of naturally fermented Xiaohuang ginger (Zingiber officinale cv. Xiaohuang): A ready-to-eat flavoring food

Year: 2025

Type: article

Abstract: Ginger, a popular dietary condiment, is rarely consumed directly due to its intense pungency. Pickled Xiaohuang ginger, a ready-to-eat flavoring food, has become prevalent in Southwest China, yet its quality traits, metabolite profiles, and microbial dynamics remain largely unexplored. In this study, we extensively examined the physicochemical properties, flavor characteristics, metabolome, and microbial dynamics (encompassing both bacterial and fungal communities) during a 42-day natural fermentation of Xiaohuang ginger. Our findings revealed significant increases in organic acids, flavonoids, polysaccharides, gingerol, curcumin, and lactic acid bacteria populations during fermentation (all P -values <0.05). At the species level, Lactiplantibacillus plantarum , Pichia fermentans , and Kluyveromyces hubeiensis were found to be dominant in pickled Xiaohuang ginger. Notably, integrated network analysis identified nine keystone microbial species (four bacteria and five fungi) that orchestrate critical physicochemical transitions, metabolite accumulation, and flavor development. Collectively, this study offers valuable insights for the development of ginger-based ready-to-eat flavoring foods. • Pickled Chinese Xiaohuang ginger exhibits a distinctive flavor. • Fermentation increased the levels of organic acids, flavonoids, polysaccharides, and gingerol. • We identified 2213 metabolites in pickled Xiaohuang ginger using untargeted metabolomics. • We established an integrated network linking microbes, metabolites, and quality traits. • Lactiplantibacillus plantarum , Pichia fermentans , and Kluyveromyces hubeiensis were key to flavor development.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103237

Authors: Jiajia Wang, Hongru He, Lianbing Lin, Yicen Lin, Feng Wang

Institution: Kunming University of Science and Technology

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,330