Researchers map microbial functions behind fermented amaranth flavor

Researchers from Ningbo First Hospital and Nanchang University analyzed the microbial and chemical makeup of fermented amaranth stems in China.

The team examined traditional vegetable samples from three different regions: Anhui, Jiangsu, and Zhejiang. They used a multi-omics approach, including 16S rRNA sequencing and metaproteomics, to link specific bacterial communities to the pungent flavor of the food. The study found that different regions produce distinct chemical profiles.

The concentration of free amino acids varied significantly, with the Anhui samples containing the highest levels at 888.5 μg/mL, while the Zhejiang samples contained 582.0 μg/mL. Volatile concentrations also differed across the three areas, ranging from 99,021 to 332,864 μg/L, which explains why the flavor profiles are not uniform. The bacterial population in the samples was mostly made up of Firmicutes and Proteobacteria, with the genera Lactobacillus, Lactococcus, and Pseudomonas identified as major contributors.

The researchers identified 7,158 unique protein records, which showed that the microbes were active in pathways like carbohydrate and energy metabolism. The team concluded that these findings provide potential links between microbial activity and sensory traits that need further validation.