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Updated: Aug 31, 2026

Analysis of Interactions between Endobiotics and Human Gut Microbiota Using In Vitro Bath Fermentation Systems
Published on: August 23, 2019
Multi-omics integration deciphered microbial and metabolite dynamics during flavor development of probiotic-fermented
Chaoqi Zhang1, Wenhao Liu1, Xiaocui Meng1
1Co-construction Collaborative Innovation Center for Chinese Medicine Resources Industrialization by Shaanxi & Education Ministry, State Key Laboratory of Research, & Development of Characteristic Qin Medicine Resources (Cultivation), Shaanxi Innovative Drug Research Center, Shaanxi University of Chinese Medicine, Xianyang, Shaanxi, 712083, China.
Abstract:
This study examined the succession of metabolites and microorganisms during the fermentation of Gastrodia elata Blume (GE) and their interrelationships. A total of 739 volatile compounds (VCs) were identified, with four recognized as key VCs: dimethyl disulfide, dimethyl trisulfide, 2-nonenal, and damascenone. The dominant bacteria in the prime fermentation liquid (PFL) and secondary fermentation liquid (SFL) stages exhibited dynamic changes influenced by total acid, total polyphenols, total flavonoids, and pH, with Limosilactobacillus and Acetobacter emerging as the predominant bacteria, respectively, in these stages compared to the GE water extract (WGE) stage. Metabolomics analysis revealed that 16 metabolites were associated with chemical structure transformation maps pathways (nucleotide metabolism, biosynthesis of plant secondary metabolites) and metabolism of cofactors and vitamins (folate biosynthesis). This research provides a theoretical foundation for regulating specific flavors in GE.
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