{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T04:59:50Z","timestamp":1785387590255,"version":"3.55.0"},"reference-count":63,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T00:00:00Z","timestamp":1785369600000},"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. Nutr."],"abstract":"\n Introduction<\/jats:title>\n Litchi fruit vinegar-like beverages (LVBs) are notable processed products derived from litchi fruit, yet few studies have focused on the systematic characterization of microbial and metabolic dynamics during their natural fermentation process.<\/jats:p>\n <\/jats:sec>\n \n Methods<\/jats:title>\n This work employed a comprehensive methodology integrating metagenomics and untargeted metabolomics based on UHPLC\u2013MS\/MS (Orbitrap Q Exactive HF-X) to elucidate the dynamic profiles of the microbial community and non-volatile metabolites, as well as their interrelations, across the various spontaneous fermentation stages of LVBs.<\/jats:p>\n <\/jats:sec>\n \n Results<\/jats:title>\n \n Metagenomic analysis indicated reduced microbial diversity and substantial structural changes within the community. Bacteria dominated the fermentation, accounting for 69.16 \u2013 99.04% of the microbial community based on the taxonomically classified reads at the kingdom level. During the preliminary stage,\n Leuconostoc<\/jats:italic>\n ,\n Enterobacter<\/jats:italic>\n , and\n Klebsiella<\/jats:italic>\n were the prevalent genera. During the mid-fermentation stage,\n Komagataeibacter<\/jats:italic>\n and\n Lactiplantibacillus<\/jats:italic>\n emerged as the predominant genera in acid production. In the final stage, the microbial community was dominated primarily by\n Zymomonas<\/jats:italic>\n and the\n Acetobacteriaceae<\/jats:italic>\n family, including\n Acetobacter<\/jats:italic>\n and\n Komagataeibacter<\/jats:italic>\n . The non-targeted metabolomics study identified 2,382 metabolites through comprehensive database matching (in-house library, HMDB, KEGG, and metDNA algorithm) and stringent quality filtering (identification score &gt; 0.5 and QC CV &lt; 0.5), which were categorized into 20 distinct groups. Thirty seven metabolites, including amino acids, organic acids, and benzene derivatives, were identified as probable distinct differential metabolites based on a\n p<\/jats:italic>\n -value threshold of\n p<\/jats:italic>\n &lt;\u202f0.05, VIP &gt; 1.0, and a fold change (FC \u2265 2 or \u2264 0.5) between consecutive fermentation stages in pairwise OPLS-DA of litchi vinegar-like beverage fermentation. Spearman correlation analysis revealed a highly organized ecological interaction network among dominant bacteria, physicochemical parameters, and non-volatile taste metabolites in the LVB fermentation system.\n Zymomonas mobilis<\/jats:italic>\n ,\n Acetobacter pasteurianus<\/jats:italic>\n ,\n Leuconostoc suionicum<\/jats:italic>\n , and\n Lactiplantibacillus plantarum<\/jats:italic>\n facilitated fermentation through metabolic synergy. Meanwhile, stage-specific enrichment of distinct Enterobacteriaceae species (\n Enterobacter hormaechei<\/jats:italic>\n , and\n Enterobacter quasiroggenkampii<\/jats:italic>\n ) reflected species-level niche differentiation and resource competition, rather than a unified family-wide competitive behavior.\n <\/jats:p>\n <\/jats:sec>\n \n Discussion<\/jats:title>\n These findings provide a theoretical framework for engineering synthetic consortia and bioaugmentation approaches, informing the selection of starters and co-cultures to enhance LVB sensory and bioactive properties, alongside facilitating sfruit valorization.<\/jats:p>\n <\/jats:sec>","DOI":"10.3389\/fnut.2026.1908193","type":"journal-article","created":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T04:21:46Z","timestamp":1785385306000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Multi-omics profiling of microbial ecology and non-volatile compounds across fermentation stages of spontaneous litchi (Litchi chinensis Sonn.) fermented vinegar-like beverage"],"prefix":"10.3389","volume":"13","author":[{"given":"Ting","family":"Wang","sequence":"first","affiliation":[{"name":"School of Food and Health, Guilin Tourism University","place":["Guilin, China"]},{"name":"Key Laboratory of Industrialized Processing and Safety of Guangxi Cuisine, (Guilin Tourism University), Education Department of Guangxi Zhuang Autonomous Region","place":["Guilin, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Honglian","family":"Liang","sequence":"additional","affiliation":[{"name":"School of Food and Health, Guilin Tourism University","place":["Guilin, China"]},{"name":"Key Laboratory of Industrialized Processing and Safety of Guangxi Cuisine, (Guilin Tourism University), Education Department of Guangxi Zhuang Autonomous Region","place":["Guilin, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanglin","family":"Wu","sequence":"additional","affiliation":[{"name":"School of Food and Health, Guilin Tourism University","place":["Guilin, China"]},{"name":"Key Laboratory of Industrialized Processing and Safety of Guangxi Cuisine, (Guilin Tourism University), Education Department of Guangxi Zhuang Autonomous Region","place":["Guilin, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaomei","family":"Zhang","sequence":"additional","affiliation":[{"name":"School of Food and Health, Guilin Tourism University","place":["Guilin, China"]},{"name":"Key Laboratory of Industrialized Processing and Safety of Guangxi Cuisine, (Guilin Tourism University), Education Department of Guangxi Zhuang Autonomous Region","place":["Guilin, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuqian","family":"Zhang","sequence":"additional","affiliation":[{"name":"School of Food and Health, Guilin Tourism University","place":["Guilin, China"]},{"name":"Key Laboratory of Industrialized Processing and Safety of Guangxi Cuisine, (Guilin Tourism University), Education Department of Guangxi Zhuang Autonomous Region","place":["Guilin, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhengshan","family":"Wei","sequence":"additional","affiliation":[{"name":"School of Food and Health, Guilin Tourism University","place":["Guilin, China"]},{"name":"Key Laboratory of Industrialized Processing and Safety of Guangxi Cuisine, (Guilin Tourism University), Education Department of Guangxi Zhuang Autonomous Region","place":["Guilin, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenshuo","family":"Li","sequence":"additional","affiliation":[{"name":"School of Food and Health, Guilin Tourism University","place":["Guilin, China"]},{"name":"Key Laboratory of Industrialized Processing and Safety of Guangxi Cuisine, (Guilin Tourism University), Education Department of Guangxi Zhuang Autonomous Region","place":["Guilin, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenjin","family":"Song","sequence":"additional","affiliation":[{"name":"School of Food and Health, Guilin Tourism University","place":["Guilin, China"]},{"name":"Key Laboratory of Industrialized Processing and Safety of Guangxi Cuisine, (Guilin Tourism University), Education Department of Guangxi Zhuang Autonomous Region","place":["Guilin, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhao","family":"Luo","sequence":"additional","affiliation":[{"name":"School of Outdoor Sports, Guilin Tourism University","place":["Guilin, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sam","family":"Al-Dalali","sequence":"additional","affiliation":[{"name":"School of Food and Health, Guilin Tourism University","place":["Guilin, China"]},{"name":"Key Laboratory of Industrialized Processing and Safety of Guangxi Cuisine, (Guilin Tourism University), Education Department of Guangxi Zhuang Autonomous Region","place":["Guilin, China"]},{"name":"Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University","place":["Ibb, Yemen"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,7,30]]},"reference":[{"key":"ref1","doi-asserted-by":"publisher","first-page":"9527","DOI":"10.1039\/D1FO01148K","article-title":"Litchi (Litchi chinensis Sonn.): a comprehensive review of phytochemistry, medicinal properties, and product development","volume":"12","author":"Yao","year":"2021","journal-title":"Food Funct"},{"key":"ref2","doi-asserted-by":"publisher","first-page":"236","DOI":"10.1007\/s00704-024-05300-2","article-title":"Prediction of the suitable areas of Litchi (Litchi chinensis Sonn.) in China mainland under climate change 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