Dynamic changes in chemical composition and microbial community characteristics during pile-fermentation process of Phyllanthus emblica Linn. fruit

Abstract

Pile-fermentation is a common processing step for Phyllanthus emblica L. fruit (PEF) in its producing area. This process enhances its flavor, reduces astringency, and increases its health benefits. However, the mechanism behind pile-fermentation and the key factors impacting PEF quality remain unknown, becoming an urgent challenge that limits its further application. To address this issue, 87 volatile compounds were analyzed by HS-SPME/GC-QQQ-MS/MS and identified acetic acid and ethyl acetate as distinguishing markers before and after fermentation. The results found that 2-methoxy-3-isobutylpyrazine contributes to the differences in odor after fermentation based on the odor intensity characteristic spectrum. Illumina Miseq sequencing of ITS1 region and 16SrDNA V4 region was performed to investigate the microbial succession during the pile-fermentation. A total of 4 phyla 34 genera of fungi and 15 phyla 61 genera of bacteria were detected in all samples. The results showed that the dominant bacteria had significant differences due to different habitats before fermentation, and the diversity increased after fermentation, while the fungal diversity exhibited the opposite trend. Aspergillus and the Unclassified_f_Necriaceae genus emerged as dominant genera after fermentation. Additionally, through UPLC-QTOF-MS analysis, we identified 18 differential components before and after fermentation. Among these, 5 compounds, such as 2-O-galloyl-1,4-galactolactone and 1-methyl-2-gallate galactose ester, showed a downward trend, whereas 13 compounds, including corilagin and chebulitic acid, exhibited an upward trend. These changes weakened astringency while improving sourness and aftertaste sweetness. The results of this study hold significant importance in clarifying the fermentation mechanism and improving the quality standards of PEF.

Keywords

• Phyllanthus emblica Linn.
• Pile-fermentation
• Flavor
• Illumina Miseq sequencing
• Microbial community
• Chemical composition