Zhang Hongjian, Liu Shuaiguang, Ma Zewei, Huang Huan, Zheng Lianhe, Tian Yan, Zhong Qiuping
Hainan University, HSF/LWL Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, Haikou City 570228, Hainan Province, People's Republic of China; Hainan Institute of Grain and Oil Science, Qionghai City 571400, Hainan Province, People's Republic of China.
Hainan Institute of Grain and Oil Science, Qionghai City 571400, Hainan Province, People's Republic of China.
Food Res Int. 2025 May;209:116200. doi: 10.1016/j.foodres.2025.116200. Epub 2025 Mar 14.
Calamondin (Citrus microcarpa) is rich in bioactive components, indicating potential for fermented calamondin fruit (FCF) development with improved flavor and bioactivity. However, reports on this are limited. This study systematically analyzed changes in physicochemical properties, phenolic/flavor compounds, enzyme inhibition rates, and microbial community structure during FCF spontaneous fermentation. Results indicated significant changes in organic acid profiles during FCF spontaneous fermentation. The inhibition rate of digestion-related enzymes increased, correlating with phenolic compound composition changes. Additionally, the fermentation improved the flavor profile of FCF, including isoamyl acetate and ethyl acetate formation. The microbial community revealed succession patterns with Acetobacter and Pichia as core genera. Variations in organic acids influenced fungal community succession, particularly Pichia. Additionally, a Pichia terricola strain (QJJY1) was isolated; genomic analysis linked it to carbohydrate and amino acid metabolism. Simulated fermentation demonstrated P. terricola QJJY1's role in regulating organic acid profiles, shedding light on its impact on microbial and metabolite profiles during FCF fermentation. This study offers insights into the high-value utilization of calamondin resources and development of new fermented products.
四季橘（Citrus microcarpa）富含生物活性成分，这表明开发具有改善风味和生物活性的发酵四季橘果实（FCF）具有潜力。然而，关于这方面的报道有限。本研究系统分析了FCF自然发酵过程中理化性质、酚类/风味化合物、酶抑制率和微生物群落结构的变化。结果表明，FCF自然发酵过程中有机酸谱发生了显著变化。与消化相关酶的抑制率增加，这与酚类化合物组成的变化相关。此外，发酵改善了FCF的风味特征，包括乙酸异戊酯和乙酸乙酯的形成。微生物群落呈现出以醋酸杆菌属和毕赤酵母属为核心属的演替模式。有机酸的变化影响了真菌群落的演替，尤其是毕赤酵母属。此外，分离出了一株土生毕赤酵母菌株（QJJY1）；基因组分析将其与碳水化合物和氨基酸代谢联系起来。模拟发酵证明了土生毕赤酵母QJJY1在调节有机酸谱方面的作用，揭示了其在FCF发酵过程中对微生物和代谢产物谱的影响。本研究为四季橘资源的高值化利用和新型发酵产品的开发提供了见解。
