Guangxi cassava was used as raw material and medium temperature Daqu as fermentation agent to improve the nutritional value and flavor quality of products by solid-state fermentation process (SSF).The microbial community of fermented cassava was analyzed by metagenome sequencing technology to obtain its community structure and functional composition.The volatile metabolites were extracted by simultaneous distillation and analyzed by GC-MS.The results of species annotation showed that Enterococcus, Enterobacter and Lactococcus were the dominant bacteria in the SSF, with the average relative abundance of 52.15%, 18.28%, and 14.40%, respectively.Carbohydrate and amino acid metabolism were the most annotated metabolic pathways during fermentation, and glycoside hydrolases were the most abundant carbohydrate active enzymes (CAZy).The content of reducing sugar and crude protein in fermented cassava was 18.54 mg/g and 3.07%, respectively, which was 57.39% and 65.95% higher than that of cassava material.Meanwhile, the total amount of amino acids reached 23.92 g/kg, which was 65.88% higher.Among the volatile metabolites of fermented cassava, palmitic acid, oleic acid and linoleic acid were the highest, reaching 51.91, 48.35, and 29.72 μg/g, respectively.The results of the study were of reference value for the analysis of microbial dynamics during cassava fermentation and the formation of volatile metabolites.
YANG Xu
,
YUAN Ruihua
,
TANG Nana
,
ZHANG Yue
,
CHEN Wei
,
ZHANG Zhiping
,
SONG Lili
,
WEI Tao
. Analysis of microbial community and volatile metabolites in fermented cassava foods using solid-state fermentation[J]. Food and Fermentation Industries, 2025
, 51(13)
: 110
-116
.
DOI: 10.13995/j.cnki.11-1802/ts.042167
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