Microbial and Flavor Compound Dynamics in Fermented Xuecai

113 volatile flavor compounds, including 14 aldehydes, 38 alcohols, 37 esters, 11 ketones, and 13 phenols, were identified in fermented xuecai. The study correlates these compounds with microbial communities like Companilactobacillus and Weissella, finding optimal quality after 32 days of fermentation. It was authored by Mengqin Cao and shared on figshare in 2026.

Use Cases

• Analyze correlations between core microbial taxa (e.g., Companilactobacillus, Weissella) and 113 volatile flavor compounds to model flavor formation.
• Investigate the relationship between 15 amino acids and specific microbial genera like Debaryomyces using co-occurrence network analysis.
• Model the direct impact of microbial communities on flavor profile dynamics using structural equation modeling (SEM) results.
• Study the temporal evolution of physicochemical properties and flavor compounds across the 32-day fermentation period.

Strengths

• Identifies 113 specific volatile flavor compounds across 5 chemical classes (aldehydes, alcohols, esters, ketones, phenols).
• Pinpoints 5 core microbial taxa (Companilactobacillus, Weissella, Latilactobacillus, Debaryomyces, Hannaella) driving flavor formation.
• Provides a defined fermentation timeline, with optimal state reached after 32 days.

Limitations

• Data is presented in a 5.8 MB DOCX report, not a structured, machine-readable table or database.
• Sample data and column definitions are unavailable, limiting direct computational analysis.
• The study's specific sample size, geographic origin, and replication details are not provided.

Provenance

Source

figshare, authored by Mengqin Cao.

Collection Method

Analysis via untargeted metabolomics, microbiomics, and biochemical techniques on fermented xuecai (Brassica juncea var. multiceps).

Time Range

Covers a fermentation process timeline, with measurements up to 32 days.

Freshness

Last updated in March 2026.