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Microbial succession drives flavor development in low-salt fermented bamboo shoots: A correlation analysis of physicochemical dynamics and metabolic pathways

Year: 2025

Type: article

Abstract: This study investigates the critical role of microbial succession in flavor formation during low-salt (1 % NaCl) fermentation of Jipo bamboo shoots (JPBS). Results demonstrated that texture was significantly correlated with pH and organic acids ( p < 0.01), with lactic and quinic acids dominant in the final fermentation stage. Based on a flavor wheel constructed from 27 key flavor compounds (OAV > 1), 2,4-dimethylbenzaldehyde was identified as the main contributor to the aroma. High-throughput sequencing revealed a microbial succession from Bacillus to Lactobacillus (10.54 %) and unclassified Enterobacteriaceae (59.81 %), whose abundance correlated with acid and flavor accumulation ( r = 0.76–0.95). Lactococcus abundance positively correlated with 2,4-dimethylbenzaldehyde. KEGG predictions highlighted carbohydrate metabolism (e.g., glycolysis) and amino acid metabolism (e.g., branched-chain amino acid degradation) as key pathways for flavor compound synthesis. This study lays the foundation for optimizing low-salt bamboo shoot fermentation technology. • Microbial succession was investigated during low-salt (1 % NaCl) fermentation. • A total of 27 flavor compounds (OAV > 1) were identified, mainly alcohols, aldehydes. • Flavor wheel showed 2,4-dimethylbenzaldehyde as the main aroma contributor. • Lactococcus correlated with 2,4-dimethylbenzaldehyde and were key flavor microbes. • KEGG predicted involvement of carbohydrate and amino acid metabolism.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103283