ArticleMetabolomics : Official journal of the Metabolomic Society2025
Integrating metabolomics and microbiomics reveals the microbial and metabolic profiles of fermented Lentinus polychrous Lév sausages.
Article in Metabolomics : Official journal of the Metabolomic Society, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
introductionFermentation relies on the interaction of microorganisms to enhance flavor, extend shelf life, and improve health. Lentinus polychrous Lév., a mushroom native to Northern Thailand with prebiotic properties, is commonly used in traditional fermented foods; however, the microbial and nutritional characteristics of fermented mushroom sausages have received limited scientific attention.
objectiveTo investigate changes in microbial communities and metabolite profiles during fermentation.
methodWe applied an integrated microbiomic and metabolomic approach to assess the effects of fermentation on Lentinus polychrous Lév. mushrooms. Mushroom samples were fermented for up to three days. Bacterial profiles were analyzed using 16S rRNA gene sequencing, while metabolic changes were characterized by LC-MS/MS.
resultsMicrobiomics revealed a clear succession from initial Bacillus dominance to a Weissella-dominated community. Concurrently, metabolomics identified 107 metabolites. Key metabolic shifts included decreases in gentiobiose, phenylalanine, and isoleucine, alongside increases in L-tryptophan, beta-hydroxyisovaleric acid, and specific lipids after fermentation. Epicatechin also increased. Correlation analysis showed strong positive associations between Weissella and most differential metabolites, suggesting a crucial role for Weissella in fermentation.
conclusionThis study demonstrated dynamic shifts from Bacillus to Weissella during Lentinus polychrous Lév sausage fermentation, accompanied by significant metabolic changes. Weissella dominance correlated with enhanced nutrient bioavailability, underscoring the potential of this traditional fermented food as a functional food for health promotion.
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