{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,27]],"date-time":"2026-08-27T11:21:04Z","timestamp":1787829664058,"version":"build-2784847793"},"reference-count":72,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,8,27]],"date-time":"2026-08-27T00:00:00Z","timestamp":1787788800000},"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":"<jats:sec>\n                    <jats:title>Background<\/jats:title>\n                    <jats:p>\n                      <jats:italic>Pueraria thomsonii<\/jats:italic>\n                      is rich in isoflavonoids; however, its glycoside-dominated forms exhibit limited intestinal absorption and metabolism, and the material possesses undesirable sensory traits. This study employs a defined co-culture of\n                      <jats:italic>Saccharomycopsis fibuligera<\/jats:italic>\n                      and\n                      <jats:italic>Bacillus velezensis<\/jats:italic>\n                      to achieve coordinated starch hydrolysis, cell-wall degradation, and\n                      <jats:italic>\u03b2<\/jats:italic>\n                      -glucosidase-mediated deglycosylation. We investigate the resulting nutritional, metabolic, and volatile profiles through integrated multi-omics, establishing this consortium as a bioprocessing method for value-added\n                      <jats:italic>P. thomsonii<\/jats:italic>\n                      .\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>\n                      Solid-state fermentation (SSF) was conducted at 30\u202f\u00b0C for 72\u202fh under microaerophilic conditions across five treatments: raw\n                      <jats:italic>P. thomsonii<\/jats:italic>\n                      (Y), natural fermentation (K), single-strain fermentation with\n                      <jats:italic>S. fibuligera<\/jats:italic>\n                      YPD01 (S) or\n                      <jats:italic>B. velezensis<\/jats:italic>\n                      NA03 (B), and co-fermentation with both strains at a 1:1 ratio (M). Nutritional components, total flavonoids, and total phenolics were quantified. Activities of\n                      <jats:italic>\u03b1<\/jats:italic>\n                      -amylase,\n                      <jats:italic>\u03b2<\/jats:italic>\n                      -glucosidase, and cellulase were assayed. The microbial community structure and functional genes were characterized through metagenomic sequencing. Untargeted metabolomics was performed using UPLC\u2013MS, and volatile compounds were analyzed by GC\u2013MS.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      Co-fermentation achieved the highest nutritional quality, yielding reducing sugars (15.45\u202f\u00b1\u202f0.26\u202fmg\/g), total flavonoids (9.30\u202f\u00b1\u202f0.17\u202fmg RUT\/g), total phenolics (13.19\u202f\u00b1\u202f0.25\u202fmg GAE\/g), total amino acids (52.11\u202f\u00b1\u202f0.53\u202fg\/kg), and crude protein (12.56\u202f\u00b1\u202f0.26%), all significantly surpassing other treatments. Both inoculated strains effectively colonized the substrate. Co-fermentation exhibited the highest activities of\n                      <jats:italic>\u03b2<\/jats:italic>\n                      -glucosidase (90.67\u202f\u00b1\u202f2.66\u202fU\/g) and cellulase (343.77\u202f\u00b1\u202f10.75\u202fU\/g). Metagenomic analysis generated approximately 659\u202fmillion reads, identifying 7,737 KEGG entries, with enriched CAZy families in co-fermentation. Untargeted metabolomics identified 1,693 metabolites, with co-fermentation uniquely enriching isoflavone aglycones, peptides, and esterase-related compounds. GC\u2013MS analysis revealed that co-fermentation produced the highest levels of fruity esters, including ethyl linoleate (1009.73\u202f\u00b1\u202f32.51\u202f\u03bcg\/g) and ethyl palmitate (335.85\u202f\u00b1\u202f9.76\u202f\u03bcg\/g), while hexanal was eliminated in all fermented groups.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>\n                      The\n                      <jats:italic>S. fibuligera<\/jats:italic>\n                      \u2013\n                      <jats:italic>B. velezensis<\/jats:italic>\n                      consortium enhanced the nutritional, metabolic, and aromatic quality of\n                      <jats:italic>P. thomsonii<\/jats:italic>\n                      through enzymatic biotransformation and metabolic complementarity. Co-fermentation outperformed both natural and single-strain fermentations in the release of phenolic compounds and isoflavone aglycones, amino acid enrichment, and flavor development. These findings provide a theoretical basis and technical guidance for developing high-value fermented foods and offer a reference framework for the precision microbial transformation of medicinal and edible homologous materials.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.3389\/fnut.2026.1938235","type":"journal-article","created":{"date-parts":[[2026,8,27]],"date-time":"2026-08-27T10:45:59Z","timestamp":1787827559000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Multi-omics insights into co-fermentation by Saccharomycopsis fibuligera and Bacillus velezensis enhancing the nutritional, metabolic, and aromatic quality of Pueraria thomsonii"],"prefix":"10.3389","volume":"13","author":[{"given":"Lei","family":"Li","sequence":"first","affiliation":[{"name":"China Tobacco Henan Industrial Co. Ltd.","place":["Zhengzhou, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xu","family":"Yang","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry","place":["Zhengzhou, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yibo","family":"Ning","sequence":"additional","affiliation":[{"name":"China Tobacco Henan Industrial Co. Ltd.","place":["Zhengzhou, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nana","family":"Tang","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry","place":["Zhengzhou, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wei","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry","place":["Zhengzhou, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuhan","family":"Yang","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry","place":["Zhengzhou, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yiduo","family":"Xue","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry","place":["Zhengzhou, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaodong","family":"Pei","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry","place":["Zhengzhou, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoxiao","family":"Jiang","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry","place":["Zhengzhou, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Feng","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry","place":["Zhengzhou, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhifei","family":"Chen","sequence":"additional","affiliation":[{"name":"China Tobacco Henan Industrial Co. 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