Reshaping microbial function through Blastobotrys adeninivorans bioaugmentation to enhance flavor quality in ripened...

Given the established potential of microbial bioaugmentation to enhance traditional fermented foods, this study investigated the role of the key functional yeast in the post-fermentation of ripened pu-erh tea, Blastobotrys adeninivorans (B. adeninivorans), in shaping its flavor characteristics through an integrated metatranscriptomics and flavoromics approach. Optimizing inoculation at the fourth turning at stage to 1 × 10⁵ CFU/g significantly increased its abundance and activity. Integrated metatranscriptomic and flavoromic analyses revealed that inoculation altered the microbial community structure and function, enriching the profile of volatile compounds and enhancing floral, mushroom, and fatty aromas. B. adeninivorans contributed to flavor formation through processes such as carotenoid cleavage, lipid oxidation, glycoside hydrolysis, and phenolic methylation, as indicated by the upregulation of genes encoding lipoxygenases, glycosidases, and methyltransferases. These findings present a bioaugmentation strategy to optimize microbial fermentation and enhance flavor in traditional foods.