{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T03:02:38Z","timestamp":1789959758528,"version":"4.0.1"},"reference-count":58,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,9,20]],"date-time":"2026-09-20T00:00:00Z","timestamp":1789862400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,20]],"date-time":"2026-09-20T00:00:00Z","timestamp":1789862400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>\n                      The quality of traditional fermented sour fish is shaped by metabolic interactions between core microbiota dominated by lactic acid bacteria (LAB) and yeasts. 2\u2010Phenylethanol (2\u2010PE) is a characteristic metabolite and quorum\u2010sensing molecule of\n                      <jats:italic>Saccharomyces cerevisiae<\/jats:italic>\n                      . This study aims to identify the primary source of 2\u2010PE via pure culture of dominant strains, and preliminarily investigate its effects on LAB in a fish broth fermentation model under different fermentation modes.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      Single\u2010strain fermentation experiments confirmed that\n                      <jats:italic>Saccharomyces cerevisiae<\/jats:italic>\n                      31 is the main producer of 2\u2010PE. Comparative analysis of different fermentation modes revealed that yeast metabolites exerted a stronger influence than cell\u2010to\u2010cell contact. Although not a dominant factor, 8\u2009mg\/L 2\u2010PE significantly inhibited the growth, glucose metabolism, and lactic acid accumulation of\n                      <jats:italic>Lactiplantibacillus pentosus<\/jats:italic>\n                      1. Correlation analysis showed that 2\u2010PE had significant positive correlations with the formation of multiple alcohols, glucose consumption, pH, total acidity, lactic acid, and valine. It is speculated that 2\u2010PE may regulate fermentation performance by interfering with the glycolytic pathway, fatty acid metabolism, and valine metabolism in LAB.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>\n                      This study clarifies the primary microbial source of 2\u2010PE in sour fish fermentation and verifies its specific regulatory effect on LAB, though it is not the core effector molecule through which\n                      <jats:italic>Saccharomyces cerevisiae<\/jats:italic>\n                      modulates LAB metabolism. The findings provide new insights into metabolite\u2010mediated microbial interactions in fermented food ecosystems, and the elucidated regulatory patterns offer reference for studies on other fermentation substrates including plant\u2010based foods and beverages. \u00a9 2026 Society of Chemical Industry.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.71107","type":"journal-article","created":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T02:28:23Z","timestamp":1789957703000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Elucidating the source and metabolic impact of 2\u2010phenylethanol on\n                    <i>Lactiplantibacillus pentosus<\/i>\n                    1 using a fish broth fermentation model"],"prefix":"10.1002","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7411-0825","authenticated-orcid":false,"given":"Pei","family":"Gao","sequence":"first","affiliation":[{"name":"School of Food Science and Technology, State Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University  Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yumeng","family":"Dou","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, State Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University  Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5439-1818","authenticated-orcid":false,"given":"Qixing","family":"Jiang","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, State Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University  Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaojing","family":"Zhang","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, State Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University  Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Peipei","family":"Yu","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, State Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University  Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9184-6703","authenticated-orcid":false,"given":"Fang","family":"Yang","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, State Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University  Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0868-2731","authenticated-orcid":false,"given":"Shaoquan","family":"Liu","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology National University of Singapore  Singapore Singapore"},{"name":"National University of Singapore (Suzhou) Research Institute  Suzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenshui","family":"Xia","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, State Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University  Wuxi China"},{"name":"SoHao Fd\u2010Tech Co.  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