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Updated: Aug 22, 2026
Workflow Based on the Combination of Isotopic Tracer Experiments to Investigate Microbial Metabolism of Multiple Nutrient Sources
Published on: January 22, 2018
Spatially resolved metabolomics integrated with multi-omics analysis suggests a coordinated metabolic framework for
Yadong Wang1, Haoying Han1, Zirui Guo1
1Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China; School of Food and Health, Beijing Technology and Business University, Beijing, China.
Abstract:
Methyl ketones play a crucial role in shaping the characteristic aroma of Monascus-fermented cheese (MC). However, their formation pathways within complex solid-state fermentation systems are not yet fully understood. Spatial metabolomics was integrated with lipidomics, sensomics, metagenomics, and metaproteomics to investigate lipid transformation and methyl ketone formation during MC ripening. Glycerophospholipids showed distinct spatial distribution patterns during mid-ripening, supporting spatially heterogeneous lipid transformation. Temporal analysis revealed sequential dynamics, with early accumulation of medium-chain fatty acids followed by increased methyl ketone production. Multi-omics data further suggested stage-specific associations between microbial succession and metabolic functions, with Lactococcus-associated lipid hydrolysis in the early stage and Monascus-associated downstream β-oxidation-related processes during later ripening. A spatially coordinated metabolic framework involving lipid hydrolysis, fatty acid transformation, and decarboxylation is proposed, providing insights into flavor formation and its regulation in complex fermented systems.
