{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,8,2]],"date-time":"2025-08-02T14:43:13Z","timestamp":1754145793054,"version":"3.41.2"},"reference-count":36,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2025,7,15]],"date-time":"2025-07-15T00:00:00Z","timestamp":1752537600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Microbiol."],"abstract":"<jats:sec><jats:title>Introduction<\/jats:title><jats:p>This study aimed to analyze the flavor profile and microbial community structure of 54 <jats:italic>Suansun<\/jats:italic> samples, fermented using three different methods: direct fermentation, natural water-sealed fermentation, and natural fermentation. The combination of SBSE-GC-MS, electronic nose, 16S rRNA, and SVM machine learning was used for comprehensive discrimination.<\/jats:p><\/jats:sec><jats:sec><jats:title>Methods<\/jats:title><jats:p>The flavor components and microbial community structure were analyzed using SBSE-GC-MS, electronic nose, and 16S rRNA sequencing. SVM machine learning was employed to classify the samples based on their characteristics.<\/jats:p><\/jats:sec><jats:sec><jats:title>Results<\/jats:title><jats:p>A total of 114 common aroma components were identified, including esters, alcohols, hydrocarbons, ketones, acids, aldehydes, heterocyclic compounds, phenols, halogenated hydrocarbons, amides, and others. Using a <jats:italic>p<\/jats:italic>\u202f&amp;lt;\u202f0.05 and VIP\u202f&amp;gt;\u202f1 threshold, 27 key characteristic flavor compounds were identified, with the highest concentration found in the natural water-sealed fermentation method. The SVM model achieved a 100% discrimination rate. Dominant bacterial genera identified across the methods were <jats:italic>Lactiplantibacillus<\/jats:italic>, <jats:italic>Lactococcus<\/jats:italic>, <jats:italic>Weissella<\/jats:italic>, and <jats:italic>Limosilactobacillus<\/jats:italic>, with a 95.65% match between dominant genera and key flavor compounds in natural water-sealed fermentation.<\/jats:p><\/jats:sec><jats:sec><jats:title>Discussion<\/jats:title><jats:p>The study highlights that natural water-sealed fermentation is the most effective method for enhancing flavor profiles, and that <jats:italic>Weissella<\/jats:italic> plays a significant role in the production of key flavor compounds, particularly <jats:italic>p<\/jats:italic>-cresol, which increased over 600 times in natural water-sealed fermentation. Direct fermentation significantly shortens the fermentation cycle, while natural water-sealed fermentation offers the best results in terms of flavor development.<\/jats:p><\/jats:sec>","DOI":"10.3389\/fmicb.2025.1598252","type":"journal-article","created":{"date-parts":[[2025,7,15]],"date-time":"2025-07-15T05:25:05Z","timestamp":1752557105000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Comparison of suansun fermentation methods based on SBSE-GC-MS combined with SVM machine learning"],"prefix":"10.3389","volume":"16","author":[{"given":"Jianwen","family":"Wu","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yizhao","family":"Li","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mi","family":"Qiu","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jihua","family":"Guan","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1965","published-online":{"date-parts":[[2025,7,15]]},"reference":[{"key":"ref1","doi-asserted-by":"publisher","first-page":"100803","DOI":"10.1016\/j.focha.2024.100803","article-title":"Physico-chemical and functional properties of the lao fermented bamboo shoots (Nor Mai Som) inoculated with potential probiotic bacteria, Pediococcus pentosaceus BBS1 and Lactiplantibacillus plantarum BBS13","volume":"5","author":"Botthoulath","year":"2024","journal-title":"Food Chem. 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