Water kefir is a highly esteemed non-dairy fermented beverage, whose quality attributes are intimately linked to the microbial community structure and metabolic products during fermentation.Therefore, elucidating the temporal characteristics of the microbe-metabolite interplay in water kefir is of paramount importance.This study focused on water kefir at various fermentation stages, employing metagenomic sequencing to analyze the community dynamics at the species level and using untargeted metabolomics to determine the metabolic components for correlation analysis.The findings revealed that Liquorilactobacillus vini and Schleiferilactobacillus harbinensis were the dominant species during the fermentation process.In the early stages, the hallmark metabolites comprised sugars and their derivatives, while in the later stages, amino acids, organic acids, and their derivatives became predominant.Correlation analysis unveiled that low-abundance species, exemplified by Lacticaseibacillus paracasei, exhibited significant positive correlations with several key metabolites, whereas species represented by Saccharomyces cerevisiae showed significant negative correlations.The results suggest that low-abundance microorganisms play a pivotal role in the microbe-metabolite network during the fermentation of water kefir.This study furnishes essential data for optimizing water kefir fermentation processes.
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