Abstract：
Sojae semen praeparatum (SSP), a fermented product known for its distinctive flavor and medicinal properties, undergoes a complex fermentation process due to the action of various microorganisms. Despite its widespread use, the effect of these microorganisms on the flavor compounds and functional components of SSP remains poorly understood. This study aimed to shed light on this aspect by identifying 20 metabolites as potential key flavor substances in SSP. Moreover, glycine and lysine were identified as crucial flavor substances. Additionally, 24 metabolites were identified as key functional components. The dominant microorganisms involved in the fermentation process were examined, revealing six genera of fungi and 12 genera of bacteria. At the species level, 16 microorganisms were identified as dominant through metagenome sequencing. Spearman correlation analysis demonstrated a strong association between dominant microorganisms and both flavor substances and functional components. Furthermore, the study validated the significance of four core functional microorganisms in improving the flavor and quality of SSP. This comprehensive exploration of functional microorganisms of SSP on key flavor substances/functional components during SSP fermentation. The study findings serve as a valuable reference for enhancing the overall flavor and quality of SSP.
摘要：
Sojaepraeparatum（SSP），一种以其独特的风味和药用特性而闻名的发酵产品，由于各种微生物的作用，经历了复杂的发酵过程。尽管它广泛使用，这些微生物对SSP的风味化合物和功能成分的影响仍然知之甚少。本研究旨在通过确定20种代谢物作为SSP中潜在的关键风味物质来阐明这一方面。此外，甘氨酸和赖氨酸被确定为关键的风味物质。此外,24种代谢物被鉴定为关键功能成分。研究了参与发酵过程的优势微生物，揭示了6属真菌和12属细菌。在物种层面,通过宏基因组测序鉴定了16种微生物为优势微生物。Spearman相关性分析表明，优势微生物与风味物质和功能成分之间存在很强的关联。此外，该研究验证了四种核心功能微生物在改善SSP风味和质量方面的重要性。本文综合探索SSP功能微生物对SSP发酵过程中关键风味物质/功能成分的影响。研究结果为提高SSP的整体风味和品质提供了有价值的参考。
