Multi-omics integration deciphered microbial and metabolite dynamics during flavor development of probiotic-fermented Gastrodia elata Blume.

Abstract

This study examined the succession of metabolites and microorganisms during the fermentation of Gastrodia elata Blume (GE) and their interrelationships. A total of 739 volatile compounds (VCs) were identified, with four recognized as key VCs: dimethyl disulfide, dimethyl trisulfide, 2-nonenal, and damascenone. The dominant bacteria in the prime fermentation liquid (PFL) and secondary fermentation liquid (SFL) stages exhibited dynamic changes influenced by total acid, total polyphenols, total flavonoids, and pH, with Limosilactobacillus and Acetobacter emerging as the predominant bacteria, respectively, in these stages compared to the GE water extract (WGE) stage. Metabolomics analysis revealed that 16 metabolites were associated with chemical structure transformation maps pathways (nucleotide metabolism, biosynthesis of plant secondary metabolites) and metabolism of cofactors and vitamins (folate biosynthesis). This research provides a theoretical foundation for regulating specific flavors in GE.