Work

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

Year: 2026

Type: article

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.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.104575