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<p>This study investigated the temporal changes in physicochemical properties, antioxidant capacity, and microbial community composition during the fermentation of wine-pickled <i>Bullacta exarata</i>, a traditional seafood delicacy in southeastern China. Physicochemical analyses revealed significant acidification (decreased pH and increased titratable acidity) and steady increases in potential spoilage indicators, including total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) confirmed active proteolysis throughout fermentation. Antioxidant capacity, assessed by ABTS radical scavenging and ferric reducing antioxidant power (FRAP) assays, exhibited a distinct non-linear pattern, peaking at day 9 before declining. In contrast, superoxide dismutase (SOD) activity peaked earlier (day 6). High-throughput sequencing revealed that the bacterial community was predominantly composed of Pseudomonadota, with notable shifts in the relative abundance of genera such as <i>Methylophaga</i>, <i>Bradyrhizobium</i>, <i>Pseudolabrys</i>, and <i>Methylobacterium</i>. The fungal community was overwhelmingly dominated by <i>Fusarium</i>, while <i>Sterigmatomyces</i> and <i>Apiotrichum</i> increased during the later stages. Spearman’s correlation analysis revealed significant negative associations between the decline in antioxidant capacity and the increased relative abundance of <i>Sterigmatomyces</i> and <i>Apiotrichum</i> during late fermentation, suggesting that these taxa may contribute to the degradation or modification of antioxidant compounds. Multivariate analyses (PCA and PCoA) confirmed the time-dependent, phased nature of the fermentation process. These findings provide a scientific basis for understanding the fermentation dynamics and microbial drivers of quality attributes in wine-pickled <i>B. exarata</i>, while highlighting the importance of safety evaluation due to the persistent dominance of <i>Fusarium</i>.</p>

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Fermentation dynamics of wine-pickled Bullacta exarata: microbial succession, physicochemical evolution, and antioxidant trajectory

  • 期刊论文

  • 发表日期：

    2026年7月7日

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  • Aneth Massawe,
  • Chuanhai Tu,
  • Ping Hong,
  • Ling Meng,
  • Yusufu Kasato,
  • Soottawat Benjakul,
  • Bin Zhang

摘要

This study investigated the temporal changes in physicochemical properties, antioxidant capacity, and microbial community composition during the fermentation of wine-pickled Bullacta exarata, a traditional seafood delicacy in southeastern China. Physicochemical analyses revealed significant acidification (decreased pH and increased titratable acidity) and steady increases in potential spoilage indicators, including total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) confirmed active proteolysis throughout fermentation. Antioxidant capacity, assessed by ABTS radical scavenging and ferric reducing antioxidant power (FRAP) assays, exhibited a distinct non-linear pattern, peaking at day 9 before declining. In contrast, superoxide dismutase (SOD) activity peaked earlier (day 6). High-throughput sequencing revealed that the bacterial community was predominantly composed of Pseudomonadota, with notable shifts in the relative abundance of genera such as Methylophaga, Bradyrhizobium, Pseudolabrys, and Methylobacterium. The fungal community was overwhelmingly dominated by Fusarium, while Sterigmatomyces and Apiotrichum increased during the later stages. Spearman’s correlation analysis revealed significant negative associations between the decline in antioxidant capacity and the increased relative abundance of Sterigmatomyces and Apiotrichum during late fermentation, suggesting that these taxa may contribute to the degradation or modification of antioxidant compounds. Multivariate analyses (PCA and PCoA) confirmed the time-dependent, phased nature of the fermentation process. These findings provide a scientific basis for understanding the fermentation dynamics and microbial drivers of quality attributes in wine-pickled B. exarata, while highlighting the importance of safety evaluation due to the persistent dominance of Fusarium.