Comparative analysis of metabolite and microbial community dynamics during spontaneous fermentation of <i>Lonicera caerulea</i> berries.

ABSTRACT: Spontaneous fermentation of Lonicera caerulea berries was monitored using integrated widely targeted metabolomics and high-throughput microbiome sequencing to elucidate the dynamic changes in metabolites and microbial communities. Throughout fermentation, 90 non-volatile metabolites and 52 volatile compounds were identified with variable importance in projection (VIP) ≥ 1 and p ≤ 0.05. The evolution of distinct flavor profiles of the fermented L. caerulea berries was attributed to significant changes in the transformation and accumulation of organic acids, lipids, saccharides, phenolic compounds, and amino acids. Metabolic pathway analysis indicated that linoleic acid and phenylalanine metabolism were dominant in the early fermentation stage, whereas aminoacyl-tRNA bio

SUBMITTER: Zhang X 

PROVIDER: S-EPMC12681562 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature