Effect of temperature regulation on microbial community, volatile flavours, amino acid profiles, and iridoid glycosides during noni (Morinda citrifolia L.) fruit fermentation

• Published in: Food chemistry Vol. 462; p. 140966
• Main Authors: Zhang, Chao, Gu, Chunhe, Wang, Mengrui, Chen, Junxia, Chang, Haode, Chang, Ziqing, Zhou, Junping, Yue, Mingzhe, Zhang, Wenjing, Zhang, Quanmiao, Feng, Zhen
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.01.2025
• Subjects: Amino acid profiles; Iridoid glycosides; Noni fruit; Shotgun metagenomics; Volatile flavours; Noni fruit; Iridoid glycosides; Volatile flavours; Amino acid profiles; Shotgun metagenomics
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.140966

Noni fruit has an unpleasant flavour but is highly bioactive. Therefore, it is necessary to clarify the effect of temperature regulation on quality of fermented noni fruit. In the present study, the formation of flavours, amino acid profiles, and iridoid glycosides during noni fruit fermentation at different temperatures were investigated. We initially found that different temperatures affected core microbial communities. The general evolutionary trends of Acetobacter and Gluconobacter were influenced by different temperatures. Furthermore, high temperature helped maintain low octanoic and hexanoic acids. Subsequently, we found that high temperature improved total amino acids and iridoid glycosides. The correlation network analysis revealed that bacterial communities impacted the quality (volatile flavours, amino acid profiles, and iridoid glycosides) of fermented noni fruit. Overall, altering the temperature induced variations in microbial communities and quality during the noni fruit fermentation process. These results are instrumental in the pursuit of quality control in natural fermentation processes. •Temperature affected microbial composition during noni fruit fermentation.•High temperature improved unpleasure odors, such as octanoic and hexanoic acid.•High temperature decreased the losses of amino acids and iridoid glycosides.•Correlation network showed the correlation of core bacteria and quality of noni.•Acetobacter could be potential microbial starters for noni fruit fermentation.