{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,19]],"date-time":"2025-10-19T10:41:44Z","timestamp":1760870504611,"version":"build-2065373602"},"reference-count":32,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2024,9,19]],"date-time":"2024-09-19T00:00:00Z","timestamp":1726704000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2025,1,30]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Xianju wheat paste, a traditional condiment in Hubei Province, China, possesses nutritional value and a distinctive taste profile. Nevertheless, there remains a dearth of comprehensive comprehension regarding the intricate interplay between the microbial population and its nutritional profile in Xianju wheat paste.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>It was determined that Xianju wheat paste harbors predominant microbial genera such as <jats:italic>Bacillus<\/jats:italic>, <jats:italic>Staphylococcus<\/jats:italic> and <jats:italic>Aspergillus<\/jats:italic>. The findings from high\u2010throughput sequencing analysis revealed the presence of 11 bacterial genera in Xianju wheat paste, with relative abundances exceeding 1%. These genera included <jats:italic>Bacillus<\/jats:italic>, <jats:italic>Staphylococcus<\/jats:italic>, <jats:italic>Brevibacterium<\/jats:italic>, <jats:italic>Lactobacillus<\/jats:italic>, <jats:italic>Allorhizobium\u2010Neorhizobium\u2010Pararhizobium\u2010Rhizobium<\/jats:italic>, <jats:italic>Enterobacteriaceae<\/jats:italic>, <jats:italic>Pantoea<\/jats:italic>, <jats:italic>Brachybacterium<\/jats:italic>, <jats:italic>Klebsiella<\/jats:italic>, <jats:italic>Escherichia\u2010Shigella<\/jats:italic> and <jats:italic>Ochrobactrum<\/jats:italic>. Furthermore, six fungal genera were identified with relative abundances greater than 1%, specifically <jats:italic>Aspergillus<\/jats:italic>, <jats:italic>Zygosaccharomyces<\/jats:italic>, <jats:italic>Cutaneotrichosporon<\/jats:italic>, <jats:italic>Candida<\/jats:italic>, <jats:italic>Millerozyma<\/jats:italic> and <jats:italic>Rhizopus.<\/jats:italic> The correlation analysis indicated a significant impact of the microbial community and nutritional flavor on the second phase of fermentation in Xianju wheat paste. The predominant bacterium <jats:italic>Bacillus<\/jats:italic> in Xianju wheat paste facilitated the production of free amino acids, whereas <jats:italic>Staphylococcus<\/jats:italic> exhibited a negative correlation with free amino acid levels. The quantity of volatile compounds in Xianju wheat paste progressively increased during fermentation, with the presence of typical aroma compounds 4\u2010vinyl\u20102\u2010methoxyphenol significantly associated with <jats:italic>Bacillus<\/jats:italic>. This indicated <jats:italic>Bacillus<\/jats:italic> notably enhanced the production of aromatic substances. Furthermore, a strong correlation was observed between <jats:italic>Staphylococcus<\/jats:italic> and the 18 volatile organic compounds, highlighting their substantial contribution to these aroma compounds.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>This research indicates that the presence of microbial communities significantly contributes to the development of the nutritional flavor profile in Xianju wheat paste. \u00a9 2024 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.13916","type":"journal-article","created":{"date-parts":[[2024,9,19]],"date-time":"2024-09-19T22:55:07Z","timestamp":1726786507000},"page":"1263-1276","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Research on microbial diversity and nutritional flavor formation of Xianju wheat paste"],"prefix":"10.1002","volume":"105","author":[{"given":"Yao","family":"Xiao","sequence":"first","affiliation":[{"name":"College of Food Science and Technology Huazhong Agricultural University  Wuhan China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0009-0007-7842-9404","authenticated-orcid":false,"given":"Wu","family":"Feng","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Huazhong Agricultural University  Wuhan China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jiaping","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Huazhong Agricultural University  Wuhan China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yuanyuan","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Huazhong Agricultural University  Wuhan China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yating","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Huazhong Agricultural University  Wuhan China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2024,9,19]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2019.03.010"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2018.06.036"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2017.09.032"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2019.108658"},{"key":"e_1_2_10_6_1","first-page":"118","article-title":"Flavor characteristics analysis of traditional rural manual wheat sauce","volume":"42","author":"Yue\u2010sheng W","year":"2017","journal-title":"China Condiment"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2018.06.051"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.2c01688"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/bs.aambs.2019.07.002"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10529-016-2147-7"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2019.108531"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2023.115459"},{"key":"e_1_2_10_13_1","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1155\/2017\/7950137","article-title":"Analysis of chemical constituents changing in physical process and nutritional components of Malus halliana Koehne tea","volume":"2017","author":"Yin Z","year":"2017","journal-title":"J Food Qual"},{"volume-title":"Standards for the Determination of Amino Acid Nitrogen in Food","year":"2016","author":"GB 5009.235\u20132016","key":"e_1_2_10_14_1"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.130055"},{"volume-title":"Compilations of Flavour Threshold Values in Water and Other Media","year":"2011","author":"Lv G","key":"e_1_2_10_16_1"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.trac.2020.115876"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10068-014-0007-6"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2016.10.128"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.15406"},{"key":"e_1_2_10_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.113130"},{"key":"e_1_2_10_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2022.104209"},{"key":"e_1_2_10_23_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.1667"},{"key":"e_1_2_10_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.133075"},{"key":"e_1_2_10_25_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.10665"},{"key":"e_1_2_10_26_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.10931"},{"key":"e_1_2_10_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.114067"},{"key":"e_1_2_10_28_1","doi-asserted-by":"publisher","DOI":"10.1021\/acssuschemeng.8b04795"},{"key":"e_1_2_10_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.orggeochem.2017.04.004"},{"key":"e_1_2_10_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2020.110442"},{"key":"e_1_2_10_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cofs.2022.100884"},{"key":"e_1_2_10_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2022.112096"},{"key":"e_1_2_10_33_1","doi-asserted-by":"publisher","DOI":"10.1039\/D1FO02120F"}],"container-title":["Journal of the Science of Food and Agriculture"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.13916","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,19]],"date-time":"2025-10-19T10:27:56Z","timestamp":1760869676000},"score":1,"resource":{"primary":{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/10.1002\/jsfa.13916"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,9,19]]},"references-count":32,"journal-issue":{"issue":"2","published-print":{"date-parts":[[2025,1,30]]}},"alternative-id":["10.1002\/jsfa.13916"],"URL":"https:\/\/doi.org\/10.1002\/jsfa.13916","archive":["Portico"],"relation":{},"ISSN":["0022-5142","1097-0010"],"issn-type":[{"type":"print","value":"0022-5142"},{"type":"electronic","value":"1097-0010"}],"subject":[],"published":{"date-parts":[[2024,9,19]]},"assertion":[{"value":"2024-05-03","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2024-09-08","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2024-09-19","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}