Metagenomics and volatile metabolomics reveal microbial succession and flavor formation mechanisms during fermentation of Novel Pasture-style Laozao.

Ying Miao, Minjun Sun, Rui Huo, Yangyang Chen, Jingyu Xie, Tungalag Dong, Meili Zhang

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Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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1citing papers in PubMed

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1 citing paper in PubMed.

Insights into Physicochemical Characteristics, Flavor Development, and Microbial Succession During the Natural Fermentation of Sichuan-Style Black Soybean Soy Sauce.Foods (Basel, Switzerland) · 2025
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7 authors.

Ying MiaoCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China.

Minjun SunCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China.

Rui HuoCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China.

Yangyang ChenCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China.

Jingyu XieCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China.

Tungalag DongCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China.

Meili ZhangCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Novel Pasture-style Laozao (NPLZ) is a local specialty fermented food with unique flavor and mouthfeel. This study investigated the dynamic changes of physicochemical properties, volatile flavor substances and microbial community succession during the fermentation of NPLZ and revealed their interactions through the joint analysis of metagenomics and volatile metabolomics. Differences in the contents of 52 characteristic flavor substances were the main reasons for the changes in aroma.

Indexed as

Characteristic flavorsCorrelation analysisLaozaoMetabolic pathwayMicrobial succession

Identifiers

PMID40528946

DOI10.1016/j.fochx.2025.102598

PMCPMC12171564

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