Microbial communities, flavor compounds, and bioactive peptides during the fermentation of traditional stinky eggs

Stinky eggs, a traditional Chinese fermented food, are well-liked by consumers. This study aimed to explore the influence of microbial communities on nutrient profiles and flavor compounds during the fermentation of stinky eggs. To achieve this objective, we analyzed the succession of microbial communities and the changes in metabolites throughout the fermentation process using high-throughput sequencing and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results demonstrated significant variability in microbial community composition and flavor compounds at different stages of fermentation. A total of 17 amino acids, predominantly those with fresh and sweet tastes, and 59 flavor compounds were identified during the fermentation process. Among these, 2-methylbutyric acid and dimethyl trisulfide were identified as key flavor compounds. Association network analysis revealed that core functional genera, including Enterococcus , Ralstonia , Pseudomonas , Stenotrophomonas , Bradyrhizobium , and Shewanella , exhibited significant positive correlations with the formation of the characteristic flavor of stinky eggs. Furthermore, this study identified for the first time 14 bioactive peptides exhibiting antihypertensive, anti-inflammatory, and antibacterial properties in stinky eggs. The research elucidated the microbial-metabolite interaction network during the fermentation process of stinky eggs, thereby providing a theoretical foundation for quality control and the functional development of traditional fermented egg products. • First report on the flavor and core flora of Chinese fermented food stinky eggs. • Microbial succession drives stinky egg flavors (2-methylbutyric acid, dimethyl trisulfide). • Six core genera (e.g., Enterococcus , Pseudomonas ) correlate strongly with flavor metabolites. • First identification of 14 multifunctional bioactive peptides with health benefits. • ACE-inhibitory peptides validated via molecular docking for antihypertensive mechanisms.