Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China; Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China.
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops, Wanning 571533, Hainan, China.
Food Chem. 2025 Jan 1;462:140966. doi: 10.1016/j.foodchem.2024.140966. Epub 2024 Aug 22.
Noni fruit has an unpleasant flavour but is highly bioactive. Therefore, it is necessary to clarify the effect of temperature regulation on quality of fermented noni fruit. In the present study, the formation of flavours, amino acid profiles, and iridoid glycosides during noni fruit fermentation at different temperatures were investigated. We initially found that different temperatures affected core microbial communities. The general evolutionary trends of Acetobacter and Gluconobacter were influenced by different temperatures. Furthermore, high temperature helped maintain low octanoic and hexanoic acids. Subsequently, we found that high temperature improved total amino acids and iridoid glycosides. The correlation network analysis revealed that bacterial communities impacted the quality (volatile flavours, amino acid profiles, and iridoid glycosides) of fermented noni fruit. Overall, altering the temperature induced variations in microbial communities and quality during the noni fruit fermentation process. These results are instrumental in the pursuit of quality control in natural fermentation processes.
诺丽果味道不佳，但具有高度的生物活性。因此，有必要阐明温度调节对发酵诺丽果品质的影响。在本研究中，研究了不同温度下诺丽果发酵过程中风味、氨基酸谱和环烯醚萜苷的形成。我们最初发现不同的温度会影响核心微生物群落。不同温度影响了醋杆菌属和葡萄糖酸杆菌属的一般进化趋势。此外，高温有助于保持低辛酸和己酸。随后，我们发现高温提高了总氨基酸和环烯醚萜苷的含量。相关网络分析表明，细菌群落影响发酵诺丽果的质量（挥发性风味、氨基酸谱和环烯醚萜苷）。总的来说，改变温度会在诺丽果发酵过程中引起微生物群落和质量的变化。这些结果对自然发酵过程中的质量控制具有重要意义。
