Work

Dynamic Changes in Bacterial Community, Metabolite Profiles, and Flavor Compounds of Watermelon Soybean Paste During Fermentation

Year: 2026

Type: article

Abstract: The aim of this study was to investigate the dynamic changes in physicochemical properties, microbial community, metabolite profiles, and volatile compounds in watermelon soybean paste (WSP) during natural fermentation. Results showed that total acids, amino nitrogen, reducing sugar content, and umami-taste amino acids were significantly increased in WSP samples during the fermentation process. Various bacterial communities, including Enterobacter, Bacillus, Staphylococcus, Enterococcus, Weissella, and Lactobacillus, were detected as dominant genera. A total of 804 metabolites, mainly including lipids (18.78%) and amino acids and their derivatives (13.56%), were detected across the different fermentation stages. The correlation analysis between volatile compounds and bacterial community at the genus level revealed that 2-methylisoborneol, 1-octen-3-ol, benzene acetaldehyde, tetramethylpyrazine, and phenylethyl alcohol strongly correlated with Enterococcus, Bacillus, Weissella, and Pseudomonas. This study revealed the dynamics of the bacterial community and volatile compounds in the fermentation process and demonstrated their inter-relationship during WSP fermentation.

Source: Fermentation

DOI: 10.3390/fermentation12070301

Authors: Dingyue Zhang, Fangzhuoqi Liu, Tieyan Jin

Institution: Yanbian University

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,534