Dynamic changes in the bacterial communities and metabolites of Moringa oleifera leaves during fermentation with or without pyroligneous acid

• DOI: 10.1016/j.lwt.2023.114593
• Publication Date: 2023-02-17T17:33:29Z
• Authors: Xuan Zou; Wei Zhou; Shuo Wu; Xiaoyang Chen; Qing Zhang
• Keywords: Moringa; Perilla frutescens

In this study, Moringa oleifera leaves (MOL) were fermented with or without pyroligneous acid (PA) for 3, 7, 14, and 30 days. PA addition enhanced the contents of acetic true protein (P < 0.01) decreased pH coliform bacteria, nonprotein nitrogen 0.01), ammonium 0.01). With PA, abundance Lactobacillus increased, but Enterobacter decreased. A total 754 metabolites identified. MOL apigenin, arbutin, 2-methoxy-4-vinyl phenol, 4-methoxy cinnamic while content skatole compared PA. The detected correlated bacterial communities, especially Weissella. conclusion, improves fermentation quality preservation affects microbial communities MOL.