Quality attributes, metabolomics and microbial community dynamics of naturally fermented Xiaohuang ginger (Zingiber officinale cv. Xiaohuang): A ready-to-eat flavoring food

Ginger, a popular dietary condiment, is rarely consumed directly due to its intense pungency. Pickled Xiaohuang ginger, a ready-to-eat flavoring food, has become prevalent in Southwest China, yet its quality traits, metabolite profiles, and microbial dynamics remain largely unexplored. In this study, we extensively examined the physicochemical properties, flavor characteristics, metabolome, and microbial dynamics (encompassing both bacterial and fungal communities) during a 42-day natural fermentation of Xiaohuang ginger. Our findings revealed significant increases in organic acids, flavonoids, polysaccharides, gingerol, curcumin, and lactic acid bacteria populations during fermentation (all <i>P</i>-values <0.05). At the species level, <i>Lactiplantibacillus plantarum</i>, <i>Pichia fermentans</i>, and <i>Kluyveromyces hubeiensis</i> were found to be dominant in pickled Xiaohuang ginger. Notably, integrated network analysis identified nine keystone microbial species (four bacteria and five fungi) that orchestrate critical physicochemical transitions, metabolite accumulation, and flavor development. Collectively, this study offers valuable insights for the development of ginger-based ready-to-eat flavoring foods.