{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,25]],"date-time":"2026-09-25T23:36:10Z","timestamp":1790379370663,"version":"4.1.0"},"reference-count":41,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2023,5,6]],"date-time":"2023-05-06T00:00:00Z","timestamp":1683331200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31760457"],"award-info":[{"award-number":["31760457"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2023,8,30]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Solid\u2010state fermentation (SSF) is a general approach for preparing food and feed, which not only improves nutrition but also provides prebiotics and metabolites. Although many studies have been conducted on the effects of fermentation on feed substrate, the dynamics of microbiota and metabolites in SSF remain unclear. Here, high\u2010throughput sequencing combined with gas chromatography\u2013quadrupole time\u2010of\u2010flight mass spectrometry was used to evaluate the dynamic changes of solid fermented soybean meal and corn mixed matrix inoculated with <jats:italic>Bacillus pumilus<\/jats:italic> and <jats:italic>Limosilactobacillus fermentum<\/jats:italic>.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Generally, inoculated bacteria rapidly proliferated, accompanied by the degradation of macromolecular proteins and an increase in the content of small peptides, trichloroacetic acid\u2010soluble protein, free amino acids and organic acids. <jats:italic>Bacillus<\/jats:italic>, <jats:italic>Lactobacillus<\/jats:italic> and <jats:italic>Enterococcus<\/jats:italic> dominated the whole fermentation process. 389 non\u2010volatile metabolites and 182 volatile metabolites were identified, including amino acids, organic acids, ketones, aldehydes, furans and pyrazine. Typical non\u2010volatile metabolites such as lactic acid, 4\u2010aminobutanoic acid, <jats:sc>l<\/jats:sc>\u2010glutamic acid, <jats:sc>d<\/jats:sc>\u2010arabinose and volatile metabolites such as 4\u2010ethyl\u20102\u2010methoxyphenol, 4\u2010penten\u20102\u2010ol, 2\u2010pentanone, 2\u2010ethylfuran, 2\u2010methylhexanoic acid and butanoic acid\u2013ethyl ester were significantly increased in two\u2010stage solid fermentation. However, some adverse metabolites were also produced, such as oxalic acid, acetic acid, tyramine and n\u2010butylamine, which may affect the quality of fermented feed. Sixteen genera were significantly correlated with differential non\u2010volatile metabolites, while 11 genera were significantly correlated with differential volatile metabolites.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>These results characterized the dynamic changes in the process of two\u2010stage solid\u2010state fermentation with <jats:italic>Bacillus pumilus<\/jats:italic> and <jats:italic>Limosilactobacillus fermentum<\/jats:italic> and provided a potential reference for additional intervention on improving the effectiveness and efficiency of solid\u2010state fermentation of feed in the future. \u00a9 2023 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.12639","type":"journal-article","created":{"date-parts":[[2023,4,17]],"date-time":"2023-04-17T04:18:52Z","timestamp":1681705132000},"page":"5588-5599","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["Dynamics of bacterial community, metabolites profile and physicochemical characteristics during solid\u2010state fermentation of soybean meal and corn mixed substrates inoculated with <i>Bacillus pumilus<\/i> and <i>Limosilactobacillus fermentum<\/i>"],"prefix":"10.1002","volume":"103","author":[{"given":"Jinqing","family":"Huang","sequence":"first","affiliation":[{"name":"Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences  Nanchang Jiangxi 330200 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuming","family":"Dai","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and 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