Effects of Fermentation Period on the Non-Volatile Metabolites of Chinese Ultra-Long-Term Solid Fermented Kohlrabi Based on Non-Targeted Metabolomic Analysis

This study aimed to investigate the effects of ultra-long-term fermentation on formation non-volatile metabolites Chinese solid-fermented kohlrabies. Liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS) based non-targeted metabolomics coupled with multivariate statistical analysis were employed respectively analyze kohlrabies solid fermented for 5 years (5Y), 8 (8Y), and 11 (11Y). The results showed that 31, 169, 123 differential identified in three groups 5Y 8Y (A1), 11Y (A2), (A3), (VIP > 1, p < 0.05 |log2FC| 1). mainly organic acids derivatives, organoheterocyclic compounds, benzenoids, lipids lipid-like molecules, organicoxygen compounds. Furthermore, common screened groups, including diaminopimelic acid, ectoine, 9,10,13-TriHOME, 9 others. citrate cycle, glycine, serine threonine metabolism, pantothenate CoA biosynthesis, glyoxylate dicarboxylate metabolism four pathways most significantly correlated Kyoto Encyclopedia Genes Genomes (KEGG) (p 0.05). present describes periods kohlrabies, providing a theoretical basis cooking make different dishes.