Asparagus by-products are the promising resource that urgently need to be re-valorized. This study investigated the dynamic changes in physicochemical properties, organic acids, free amino acids, volatile flavor compounds, microbial succession, and their correlations during 7-day spontaneous fermentation of asparagus by-products. Dominant organic acids (lactic acid and acetic acid) and free amino acids (Ser, Glu, and Ala) increased with fermentation time, with lactic acid reaching 7.73 ± 0.05 mg/mL and Ser increasing 56-fold after 7 days. A total of 58 volatile flavor compounds were identified using headspace solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPEM/GC–MS), with esters, alcohols and acids as the main volatile flavor compounds. Fourteen volatile flavor compounds had odor activity value >1. High-throughput sequencing showed Firmicutes and Proteobacteria as the main bacterial phyla, dominated by lactic acid bacteria (Levilactobacillus, Lactiplantibacillus, Weissella). Correlation analysis revealed that five bacterial genera (Levilactobacillus, Lactiplantibacillus, Enterobacter, Pediococcus and Acetobacter) were highly correlated with organic acids, free amino acids, and volatile flavor compounds, indicating their pivotal role in forming the characteristic flavor of fermented asparagus by-products (FAPS). This study provides new insights into the flavor and microbial profile of FAPS, offering a strategy for value-added processing and industrial production.

中文翻译：

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芦笋副产物发酵过程中生化性质、风味和微生物群落的动态变化及其相关性


芦笋副产品是迫切需要重新估值的有前途的资源。本研究研究了芦笋副产物 7 d 自发发酵过程中理化性质、有机酸、游离氨基酸、挥发性风味物质、微生物演替的动态变化及其相关性。随着发酵时间的延长，优势有机酸 （乳酸和乙酸） 和游离氨基酸 （Ser 、 Glu 和 Ala） 增加，乳酸达到 7.73 ± 0.05 mg/mL，Ser 增加 56 倍。顶空固相微萃取-气相色谱-质谱联用技术共鉴定出 58 种挥发性风味物质，其中酯类、醇类和酸类是主要的挥发性风味物质。14 种挥发性风味物质的气味活性值为 >1。高通量测序显示厚壁菌门和变形菌门是主要的细菌门，以乳酸菌 （Levilactobacillus、Lactiplantibacillus、Weissella） 为主。相关性分析显示，5 个细菌属 （Levilactobacillus， Lactiplantibacillus， Enterobacter， Pediococcus 和 Acetobacter） 与有机酸、游离氨基酸和挥发性风味化合物高度相关，表明它们在形成发酵芦笋副产品 （FAPS） 的特征风味中起关键作用。本研究为 FAPS 的风味和微生物特征提供了新的见解，为增值加工和工业生产提供了策略。