From bamboo shoot to suansun: A comprehensive review of fermentation mechanisms, metabolic pathways, and potential...

Suansun, a traditional fermented bamboo shoot product, holds notable culinary importance in southern China and Southeast Asia, particularly as a defining component of regional dishes such as luosifen (river snail rice noodles). This review presents a comprehensive examination of suansun fermentation, encompassing raw material processing, physicochemical transformations, microbial succession, flavor compound biosynthesis, nutritional composition, and potential health implications. Suansun's characteristic aroma arises mainly from microbial metabolism of carbohydrates and amino acids, leading to the production of diverse flavors. The degradation of aromatic amino acids plays a pivotal role in odor formation, with recent studies clarifying the underlying metabolic pathways. Fermentation further enhances suansun's functional profile by increasing bioactive compounds such as polyphenols and flavonoids, boosting antioxidant activity, and enriching lactic acid bacteria with probiotic potential. By synthesizing recent findings, this review provides a scientific foundation for optimizing suansun production and promoting its application in the development of high-value functional foods.