Expanding the variety of deep-processed bayberry products is an important strategy for reducing the waste of fresh bayberry fruit.In recent years, the fermentation of fruits and vegetables to produce edible plant Jiaosu has garnered widespread attention.To investigate the dynamic changes in fungal community and organic acids composition during the natural fermentation of bayberry Jiaosu, high-throughput sequencing was employed to analyze the fugal community structure, while high performance liquid chromatography was used to identify and quantify the major organic acids.Results revealed that Ascomycota was the dominant fungal phylum throughout the fermentation process.At the genus level, the dominant fungi shifted from Saccharomycetales fam Incertae sedis to Saccharomyces, with the relative abundance of Saccharomyces reaching (95.17±2.93)% at the T8 stage.Principal coordinate analysis indicated significant changes in fungal β-diversity during fermentation (P<0.001), clearly clustering the process into three distinct phases, including Phase 1 (T1-T4), Phase 2 (T5-T6), and Phase 3 (T7-T8).Seven organic acids were detected in bayberry Jiaosu, including oxalic acid, tartaric acid, malic acid, lactic acid, acetic acid, citric acid, and succinic acid.Among these, the concentrations of succinic acid, citric acid, and oxalic acid exhibited an increasing trend during fermentation.At the T8 stage, the main organic acids were citric acid, acetic acid, and succinic acid, with the concentration of (4.72±0.24) g/L, (1.66±0.06) g/L, and (0.82±0.02) g/L, respectively.A highly significant positive correlation (P<0.01) was observed between Saccharomyces abundance and the levels of succinic acid and oxalic acid.This reconstruction of the fungal community during bayberry Jiaosu fermentation contributed to the accumulation of organic acids such as citric acid and succinic acid.
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