The entire process of Baijiu brewing has created a complex and dynamic microecosystem.Microbial interaction is crucial to the regulation of microbial structure and function in the brewing microecosystem, and directly affects the flavor and quality of Baijiu.In recent years, with the development of multi-omics technologies, a large number of studies have analyzed the diversity, function, and succession patterns of microbial communities.However, comprehensive research on the interactions and mechanisms between microorganisms is relatively limited.This paper systematically reviewed the diversity of brewing microorganisms and the functions of core microorganisms in twelve flavor Baijiu, including starter, fermentation, pit mud and yellow water, and comprehensively examined the various interactions between microorganisms.It explored the preliminary application of microbial interactions in strengthening Daqu, improving flavor and regulating quality and safety, aiming to provide a reference for the directional regulation of Baijiu brewing microecology, improving Baijiu flavor and improving Baijiu quality.

Microorganisms from extreme environment are valuable sources for discovering new enzymes with unique properties, particularly highly stable enzymes with significant potential for industrial applications.In this study, a segment of predicted glutaminase gene from Thermomicrobium roseum DSM 5159 source was expressed by heterologous recombination and its enzymatic properties were investigated.The expression product was purified using nickel column affinity chromatography, the purification results were identified by matrix-assisted laser desorption/ ionization time of flight mass spectrometry (MALDI-TOF-MS), the catalytic function of the recombinant enzyme was analyzed, the expression conditions were optimized by orthogonal test, and the enzymatic properties of the recombinant enzyme were investigated.The results revealed that the secondary structure of the recombinant glutaminase consisted of 35.78% α-helix, 14.07% β-sheet, 16.06% β-turn, and 34.19% random coil.The thermal denaturation temperature (T_m) and enthalpy change (ΔH) were 94.38 ℃ and 1 672 kJ/mol, respectively.The optimal reaction temperature for using L-glutamine as the substrate was 70 ℃, and the optimal pH value was 9.0.The enzyme retained more than 50% of its activity after 12 hours at temperatures below 70 ℃, demonstrating excellent heat stamina.Kinetic studies indicated that the recombinant glutaminase had a higher affinity for L-glutamine than for D-glutamine.Additionally, Mn²⁺, Fe²⁺, Zn²⁺, Cu²⁺, and Co²⁺ significantly inhibited enzyme activity.The study of the structure and enzymatic properties of glutaminase from Thermophilic archaea provides a certain reference value for mining and developing enzymes with excellent thermal stability for industrial production.

The methylotrophic yeast Komagataella phaffii is a eukaryotic microorganism capable of utilizing methanol as sole carbon source, having been widely employed for protein and metabolite production.However, its endogenous methanol utilization efficiency requires further improvement.This study overexpressed encoding genes of key enzymes in the non-oxidative branch of the pentose phosphate pathway (PPP), including transketolase (tkt), ribulose-5-phosphate-3-epimerase (rpe), and fructose-1,6-bisphosphatase (fba), to enhance methanol assimilation.Results showed that tkt-GS115 exhibited a 1.7% increase in OD₆₀₀, with a maximum specific growth rate (μ) of 0.23 h^-1.Compared to the control strain ΔFLDH, fba-ΔFLDH entered the growth phase 18 h earlier, achieving a similar μ of 0.23 h^-1.Notably, rpe-ΔFDH and fba-ΔFDH rescued the growth defect of the parental strain ΔFDH in methanol minimal medium.Specifically, rpe-ΔFDH displayed significant growth potential, reaching a maximum OD₆₀₀of 6.97, while fba-ΔFDH achieved a remarkably high μ of 0.36 h^-1.Methanol utilization efficiency varied among the recombinant strains, including tkt-GS115, tkt-ΔFLDH, and fba-ΔFLDH showed improvements of 0.017, 0.007, and 0.034, respectively.This study demonstrates that reinforcing three key genes in the PPP non-oxidative branch effectively enhances methanol utilization efficiency in K.phaffii recombinant strains.

Ginger (Zingiber officinale Roscoe), a medicine and food homology plant from the ginger family, has garnered significant attention for its anti-inflammatory potential, largely due to its rich content of active components.The anti-inflammatory active ingredients in ginger mainly include gingerols, flavonoids, ginger volatile oil, and ginger polysaccharides.They exert anti-inflammatory effects through mechanisms such as modulating the secretion of inflammatory mediators, intervening in the activation of inflammatory signaling pathways, modulating immune cell functions, and improving intestinal flora.Despite the widespread recognition of its anti-inflammatory effects, research on active components of ginger remains fragmented.The synergistic mechanisms among these components have not been fully elucidated, and the study of anti-inflammatory mechanisms lacks systematic depth.Therefore, this review focuses on an overview of the anti-inflammatory active components of ginger and their mechanisms of action, and summarizes the applications of ginger and its active ingredients in arthritis, ulcerative colitis, respiratory inflammation, and cardiovascular inflammation.The aim is to provide a theoretical basis for the comprehensive development and translational application of ginger in the anti-inflammatory field.

Baobaoqu is a crucial fermentation material in the brewing process of Nongxiangxing Baijiu Wuliangye.Its precise grading plays a significant role in stabilizing brewing quality and improving production efficiency.However, traditional grading methods mainly depend on human expertise, resulting in low efficiency and long training periods to develop experienced engineers.This reliance introduces subjectivity and compromises the robustness of grading outcomes.This study presents a deep learning-based grading framework for Wuliangye Baobaoqu, comprising two core components:cross-section detection and classification.The framework is designed to digitize and streamline the grading process, supporting engineers in improving grading precision and operational efficiency.To overcome the limitations of manual assessment, a dedicated Baobaoqu image dataset was constructed, and a two-stage deep neural network framework was developed.The first stage utilizes an object detection model to identify Baobaoqu cross-sections, and the second stage employs an image classification model for grading decisions.Experimental results demonstrate that the classification performance of the proposed method is comparable to that of experienced engineers, providing technical support for the intelligent development of the Baijiu brewing industry.

This study established a method for authenticating fish oil and algal oil based on fatty acid composition.Orthogonal partial least squares discriminant analysis (OPLS-DA) was applied to evaluate the feasibility of identifying the authenticity of fish oil and algal oil using 11 major fatty acids.Principal component analysis (PCA) effectively distinguished fish oil, algal oil, and three other kinds of vegetable oils.Furthermore, the OPLS-DA model accurately predicted the classification of unknown samples containing adulterated vegetable oils.OPLS-DA demonstrated high efficacy in distinguishing fish oil and algal oil raw materials, with model parameters of R²X=0.870, R²Y=0.931, and Q²=0.833.After 200 iterative permutation tests, the model was confirmed to be free of overfitting.The key fatty acids for the identification of fish oil and algae oil were docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) after the characteristic differential metabolite screening (VIP>1, P<0.05).Using the gas chromatography internal standard method, the DHA and EPA content in various commercially available fish oil and algal oil health products was measured.The method demonstrated repeatability of 1.40% and 1.49%, stability of 1.58% and 1.51%, and recovery rates of 98.79% and 99.91%.It was found that among the 10 commercially available products, one product fraudulently substituted soybean oil for fish oil.These findings indicated that combining fatty acid composition analysis with chemometric techniques provides robust technical support for authenticating fish oil and algal oil health products.

Chondroitin sulfate A (CSA) is an essential component in articular cartilage repair.CSA is synthesized by the hydroxyl sulfonation of N-acetylgalactosamine (GalNAc) at position 4 in chondroitin catalyzed by chondroitin 4-O-sulfotransferase-1 (C4ST-1).However, the low enzyme activity of C4ST-1 limits its catalytic efficiency, thereby hindering the industrial production of CSA.For this reason, this study aimed to enhance C4ST-1 enzyme activity by combining recombinant strain construction and medium optimization.Initially, based on the screening and determination of Komagataella phaffii GS115 as the chassis cell, the combination of OST1-α secretion signal peptide and SUMO Pro 3 solubility-enhancing tag was further optimized for the secretion and expression of C4ST-1, and the highest enzyme activity of C4ST-1 was 1,889.2 U/L after shake flask fermentation.Given that previous studies found inorganic salts to inhibit C4ST-1 enzyme activity and the high cost of the existing medium, this study optimized the medium components and found that omitting the expensive component, yeast nitrogen base without amino acids (YNB), resulted in a 68.4% increase in C4ST-1 enzyme activity compared to the original medium.Furthermore, the screening and optimization of carbon sources, other nitrogen sources, and biotin further increased the C4ST-1 enzyme activity.Finally, fed-batch fermentation in a 5 L fermenter for 72 hours achieved a maximum enzyme activity of 5 040.7 U/L.This study not only lays the foundation for the large-scale production of CSA, but will also provide a reference for the fermentation and production of sulfotransferases required for the synthesis of other glycosaminoglycans (e.g., heparin, dermatan sulfate).

This study aimed to explore the changes of volatile compoents and polyphenols during the solid-state fermentation of Zijuan black tea by Aspergillus chevalieri.The dynamic changes of volatile compoents and polyphenols were analyzed using gas phase ion mobility spectrometry (GC-IMS) technology and physicochemical composition determination.Moreover, the principal component analysis and cluster analysis were performed to reveal their patterns.The results showed that a total of 112 volatile compounds were detected by GC-IMS.And 100 compounds were qualitatively identified, mainly including alcohols, aldehydes, ketones, and esters.During the fermentation process, the content of dipropyl ketone, (E)-2-octenal and other substances decreased, while the content of propyl acetate and α-carvacene increased.The content of tea polyphenols and seven kinds of catechin monomers significantly decreased, the content of anthocyanins decreased and then increased, and the content of total flavonoids increased.This study demonstrated that fermentation with A.chevalieri significantly altered the volatile compoents and polyphenolic of Zijuan black tea, imparting woody and fungus aroma and reducing bitter and astringent components.It provides a theoretical foundation and novel insights for quality control of Zijuan black tea and utilization of purple tea resources.

Japonica rice flour and rice bran were used as the raw material to study the effect of extrusion process parameters on the quality of recombined rice using single factor test and response surface tests with the expected glycemic index (eGI) of recombined rice as the target parameter.Results showed that the eGI of recombined rice prepared by extrusion under the conditions of 15% rice bran addition, 28% moisture content, 71 ℃ extrusion temperature, and 156 r/min screw speed was 55.13±1.46, which had the potential to regulate blood glucose.The degree of crystallinity, pasting properties indexes, cooking time, hardness, adhesiveness, gumminess, chewiness, and resilience of recombined rice were decreased, while the water absorption, volume expansion, cooking loss, springiness, and cohesiveness were elevated as compared to natural brown rice.The digestive properties of recombined rice showed a decrease in rapidly digestible starch and an increase in slowly digestible starch and resistant starch, further confirming its low GI property.Furthermore, flavor analysis of recombined rice showed a higher content of aldehydes and ketones than natural brown rice, giving it a more aromatic and long-lasting flavor.In conclusion, the recombined rice prepared by the optimized process not only had low GI characteristics but also improved cooking performance and textural properties.This study provides theoretical basis and technical support for the development of low GI rice bran recombined rice.

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.

Hydrogen sulfide (H₂S) is a toxic gas with a characteristic rotten egg odor.Elevated levels of H₂S in alcoholic beverages not only compromise their flavor but also pose health risks.Therefore, effective monitoring of H₂S concentration in such products is critical.This study developed a surface-enhanced Raman scattering (SERS) nanoprobe for the rapid and sensitive detection of H₂S in wine and beer.Firstly, gold nanostars (AuNSs), gold nanocubes (AuNCs), and gold nanospheres (AuNPs) were synthesized, and the donor molecule 4-nitrophenylthiophenol (4-NTP) was covalently attached to the nanoparticles via Au-S bonds to form three nanoprobes:AuNSs@4-NTP, AuNCs@4-NTP and AuNPs@4-NTP.Among them, AuNSs@4-NTP exhibited the strongest Raman enhancement and was selected as the optimal SERS nanoprobe for H₂S detection.Upon exposure to H₂S, the nitro group in 4-NTP was reduced to an amino group, resulting in a marked decrease in the Raman signal intensity of the nitro peak, thereby enabling sensitive detection of H₂S.Experimental results demonstrated that the SERS nanoprobe exhibited a good linear response to H₂S over the concentration range of 10-200 nmol·L^-1, with a detection limit of 3.24 nmol/L.The nanoprobe also exhibited high specificity for H₂S, with minimal interference from other substances.Furthermore, it was successfully applied to detect H₂S in commercial wine and beer samples, achieving recovery rates between 97.54% and 101.78%, highlighting its practical applicability.

To improve the high-value utilization of pig large intestine and facilitate the industrial transformation of local delicacy Dachang Tang, headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to detect and identify the volatile compounds in fresh pig large intestine (C), commercially available Dachang Tang (L, Y, U, S), and family-cooked Dachang Tang (F).The data were analyzed using odor activity values (OAV) combined with partial least squares discriminant analysis (PLS-DA).The flavor acceptability of Dachang Tang was assessed through sensory evaluation.Results indicated that Y and F received the highest sensory scores, but their flavors differed.The inherent aroma of pig large intestine was more pronounced in Y Dachang Tang, due to the presence of compounds such as 4-methylphenylacetone, 6-undecanone, (E, E)-2,4-decadienal, and a small amount of p-cresol.F exhibited a stronger spiced flavor, which was attributed to the introduction of flavor compounds like benzaldehyde, 4-methoxybenzaldehyde, linalool, eucalyptol, phenylethanol, eugenol, 4-allylphenyl ether, ethyl decanoate, α-phellandrene, and 3-ethyltoluene.The incorporation of these compounds significantly reduced the off-flavor compounds like 4-methylphenol, 3-methylindole, and indole found in C, thereby partially masking or reducing its off-odor.This study suggests that the Y and F samples can be considered as references for the industrialization of Dachang Tang to meet diverse consumer preferences.

L-serine is widely used in industries such as medicine, food, and chemicals, but it remains one of the amino acids with a high production challenge for industrial-scale synthesis.This study used Corynebacterium glutamicum strain A36-AB, which was previously engineered in our lab for L-serine production, as the starting strain.Atmospheric and room temperature plasma (ARTP) mutagenesis, coupled with high-throughput screening, was employed to generate the mutant strain A36-AB-pDser-6.The mutant strain exhibited rapid growth, achieving an L-serine yield of 15.60 g/L after 60 hours of fermentation.Further optimization of the fermentation medium for the mutant strain was conducted using response surface methodology, leading to an enhanced L-serine yield of 29.23 g/L and a productivity of 0.48 g/(L·h), a 33% increase over the starting strain’s productivity of 0.36 g/(L·h).Moreover, the fermentation cycle was reduced from 120 hours to 60 hours.Whole-genome sequencing and comparative genomic analysis of the starting and high-yield mutant strains revealed 12 single nucleotide variants (SNV) and 15 insertions and deletions (InDel) in the mutant strain.Notably, mutations were observed in the key glycolytic enzyme phosphoglucose isomerase (encoded by pgi gene), which may account for the shortened fermentation cycle.This work provides a foundation for the industrial-scale production of L-serine using Corynebacterium glutamicum.

Cichorium intybus polysaccharides (CIP), as natural dietary fiber-based prebiotics, have attracted growing interest in the development of functional dairy products.In this study, a dynamic in vitro model simulating gastrointestinal digestion and colonic fermentation was established to systematically investigate the antioxidant, hypoglycemic, and gut microbiota-regulating effects of probiotic fermented milk fortified with CIP at different concentrations.Results showed that the 0.9% low-dose group released more oligosaccharide fragments during digestion, significantly enhancing the scavenging activities against DPPH free radicals, cationic radicals, and hydroxyl radicals, and exhibited superior antioxidant capacity.Meanwhile, it demonstrated significantly stronger inhibition of α-amylase and α-glucosidase than the 1.6% high-dose group (P<0.05).During the anaerobic fermentation phase, CIP supplementation promoted the synthesis of short-chain fatty acids (SCFAs), with the low-dose group showing notably increased SCFA levels and improved microbial diversity.High-throughput 16S rRNA sequencing revealed that low-dose CIP significantly enriched beneficial genera, such as Bifidobacterium and Faecalibacterium, while suppressing potentially pathogenic taxa, including Shigella, resulting in a more stable and functionally favorable gut microbiota structure.In contrast, the high-dose group enriched certain probiotics but led to reduced microbial diversity and limited SCFA production efficiency.These findings indicated that low-dose CIP exerted multiple synergistic functional effects by modulating digestive enzyme activity and gut microecology, offering theoretical support and a dosage optimization reference for its application in functional probiotic dairy formulations.

Whole wheat steamed bread is rich in dietary fiber, B vitamins, and phenolic acid bioactive ingredients, which have significant efficacy in regulating intestinal flora and reducing the risk of chronic diseases.However, insoluble dietary fiber (IDF) in bran interferes with the binding of starch to the gluten network through physical barrier effect, while phytic acid reduces the bioaccessibility of minerals and other minerals through chelating effect, which leads to poor palatability and low nutrient utilization of the product.In recent years, based on enzyme regulation, microbial traditional fermentation and germination, and other biotechnological means, directional degradation of phytic acid, reconfiguration of the physicochemical properties of IDF, and through the regulation of gluten protein crosslinking network to enhance the rheological characteristics of the dough and fermentation ability, thereby improving the texture and nutritional quality of whole wheat steamed bread.This review provides a comprehensive overview of the regulatory mechanisms of enzymatic hydrolysis technology, fermentation technology, and germination technology on the processing adaptability of whole wheat dough and the sensory characteristics of the final product, and clarifies their effects on improving the nutritional quality and sensory characteristics of whole wheat steamed bread.With the growth of the demand for precise nutrition, the application prospects of biomodification technology in the processing of whole wheat staple foods are broad.This study provides a theoretical basis and technical path for the development of whole wheat steamed bread with both high nutrition and excellent quality.

5-Hydroxyvaleric acid (5-HV) is an important five-carbon compound with a wide range of applications in the fields of pharmaceuticals, fragrances, and materials.At present, there are few studies on the biological production of 5-HV, which is mostly discovered as an intermediate and suffers from low yield and high production cost.In this study, a 5-HV-producing E.coli strain from our laboratory was modified to synthesize 5-HV without induction by removing some elements of the lactose manipulator in the plasmid, thus avoiding the use of the costly and toxic inducer IPTG.The 5-HV titer was further improved by overexpressing the transcriptional activator of the rate-limiting enzyme aldehyde reductase, yqhC.To reduce the amount of base used during fermentation, the Hfq-DsrA antacid element was introduced into the chassis cells to improve the acid tolerance of the strain.Finally, in a 10 L fermenter, the pH of the fermentation broth was maintained in an acidic environment, and 47.5 g/L of 5-HV was achieved with a yield of 42% (glucose to 5-HV, mass fraction), while the amount of alkali added was reduced by 45%.The methodology and results of this study are instructive for the large-scale bioproduction of 5-HV.

With the expansion of the drinking population, plant-based beverages with alcohol detoxification and hepatoprotective effects have broad market prospects.This study employed single-factor analysis and response surface methodology to optimize the processing conditions of fermented juice beverages.Additionally, a human alcohol breath test and a zebrafish drunkenness model were used to investigate their effects on alcohol detoxification and hepatoprotection, providing a theoretical basis for the application of such beverages.The results showed that the optimal processing conditions for the fermented juice beverage were:a solid-to-liquid ratio of 1∶30(g∶mL) for the fermented material, 0.09% Ampelopsis grossedentata powder, 0.03% turmeric, and 0.01% sucralose, yielding a sensory score of (88.75±0.31).Compared with the control group, within 30 minutes of consuming the fermented juice beverage, the rate of decline in exhaled alcohol concentration in humans accelerated, and sobering time was shortened by 2 h.Furthermore, within the maximum tolerated concentration, the beverage exhibited significant sobering effects on ethanol-induced excitement-phase drunken zebrafish, with a more pronounced effect observed at higher doses.Meanwhile, the auxiliary protective effect against alcoholic fatty liver increased with the concentration of beverage, indicating that fermented juice beverages at appropriate concentrations possess alcohol-detoxifying and liver-protective properties.

Rebaudioside M (Reb M), a natural and scarce sweetener, has garnered significant attention owing to its safety profile, high level of sweetness, and relatively subdued aftertaste bitterness.The conventional approach of extracting Reb M from Stevia is marred by high costs and low yields.In the present study, a whole-cell catalytic strategy was employed using Escherichia coli for the synthesis of Reb M.This approach obviated the complex and laborious steps associated with enzyme purification and holds great promise for industrial-scale production.Through the meticulous construction of an E.coli chassis strain and the optimization of its fermentation regimen, an efficient synthesis of Reb M was realized.Specifically, the optimized enzymes UGT76G1 (bearing mutations T284S, M88L, and L200A) and UGT91C1 (with mutations F208M and F379A) were utilized. Simultaneously, to construct the initial strain, the metabolic pathway underwent modification.This involved the knockout of araA and ushA(encoding L-arabinose isomerase and UDP glycoside hydrolase), overexpress galU(encoding Glucose-1-phosphate uridylyltransferase) and the addition of the solubilizing tag XXA.Through an elaborate fermentation optimization process, the optimal fermentation conditions were ascertained as follows:following a 4-hour incubation at 37 ℃, 0.1 mmol/L IPTG and 15 g/L L-arabinose were added, followed by an induction period of 16 hours at 16 ℃.Under these precisely defined conditions, after a 24-hour reaction at 42 ℃, the Reb M yield of the chassis strain reached 24.318 g/L, and the substrate conversion rate attained 91%, representing an 7.56-fold enhancement over the initial conditions.The outcomes of this research offer crucial and valuable guidance for the large-scale production of Reb M using E.coli.

Vitamin C and ursolic acid (UA) are key bioactive components in Rosa roxburghii, exhibiting synergistic functional effects, yet their molecular interaction mechanisms remain unclear.This study investigated the interaction characteristics between vitamin C and UA using Ultraviolet-visible spectroscopy (UV-Vis), Fourier transform infrared spectroscopy (FTIR), cyclic voltammetry (CV), and molecular simulations.Results showed that vitamin C significantly enhanced UA’s storage stability, reducing UA loss by 27.2% (P<0.05) compared to the control after 30 days at 35 ℃, while vitamin C stability remained unchanged (P>0.05).UV-Vis analysis revealed a redshift at 290.4 nm, indicating charge transfer complex (CTC) formation.FTIR confirmed hydrogen bonding between vitamin C’s enediol hydroxyl groups and UA’s carboxyl groups, evidenced by a blueshift in the O—H stretching vibration peak (3 434 cm^-1).CV analysis demonstrated that the vitamin C-UA complex exhibited leftward shifts in oxidation peak potentials (ΔE₁=0.012 V for the first peak, ΔE₂=0.066 V for the second peak), suggesting enhanced electrochemical activity of UA due to hydrogen bond-mediated adsorption.Molecular simulations revealed a binding energy of -23.46 kcal/mol, with primary interaction sites at UA’s C-28 carboxyl group and vitamin C’s C-2 hydroxyl/hydroxymethyl groups.The vitamin C-UA interaction exhibited a unidirectional protective effect, hydrogen bonds selectively stabilized UA’s carboxyl groups but failed to protect vitamin C’s oxidation-prone enediol structure, leading to improved UA stability without affecting vitamin C degradation resistance.These findings advance the understanding of bioactive component interactions in Rosa roxburghii and provide theoretical insights for developing functional foods utilizing its active constituents.

This study aimed to study the differences in physical and chemical properties and flavor substances between natural fermentation and compound fermentation with adding starter culture, and the feasibility of standardization of compound fermentation of red sour soup.Lactiplantibacillus plantarum Lp-3 and Torulaspora indica G2-11 were used as additional compound fermentation starter culture for red sour soup.The characteristics including pH, total acid, amino acid nitrogen, nitrite, organic acid, and volatile components in the two fermentation modes were analyzed by HPLC and HS-SPME-GC-MS methods, etc.In comparison with natural fermentation, results showed that the two strains had good acid-production capability, and could rapidly reduce the pH (3.16±0.05) and nitrite content[(0.03±0.01) mg/kg], increase the total acid content[(21.80±1.01) g/kg], and significantly increase the content of tartaric acid, malic acid, lactic acid, and acetic acid in the red sour soup.In addition, the aroma compounds increased from 76 kinds in natural fermentation to 97 kinds in compound fermentation with mixed inoculation.Moreover, terpenes, alcohols, and aldehydes were the main aroma compounds, which made the red sour soup present floral, fruity, woody, grassy, and fragrant aroma.The study indicated that L. plantarum and T. indica could improve the flavor and quality of fermented red sour soup, and compound fermentation could be applied for the standardization of red sour soup products.