Dynamics of chemical profile and microbial community in 3 consecutive years reveal Rhodococcus and Apiotrichum are potential microbes contributing to quality formation of Guang Chenpi

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-01-23 DOI:10.1016/j.foodchem.2025.143003

Fang Li, Kaiying Ge, Yi Lu, Hui Lin, Enwei Tian, Hua Li, Zhiye Yang, Zhi Chao

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Abstract

Currently, there remains a debate regarding the functional microorganisms responsible for the quality formation of Guang Chenpi (GCP). Thus, the metabolite profiles and microbial diversity of GCP samples subjected to natural treatment versus those sterilized via electron beam irradiation were investigated over a three-year period. It was found the main constituents of GCP were influenced both by spontaneous changes and microbial activity. In naturally treated GCP, we revealed a decrease in volatile components like terpenoids, alongside variations in flavonoid content. After 36 months of storage, there was a significantly increase in hesperitin content (0.084–0.103 mg/g), while nobiletin content exhibited a marked decrease (7.294–2.825 mg/g). Microbial community succession can be categorized into four distinct stages based on storage duration, with Rhodococcus and Apiotrichum emerging as the predominant microbial genera (>35 %) at the 36-month mark. These two taxon were thought to be potential microbial organisms contributing to the chemical transformations in GCP.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.