In this study, the quality changes of reasonably well-milled rice (RW-rice) under different storage methods were analyzed from several aspects such as antioxidant capacity and texture. Meanwhile, headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry and transcriptomics techniques were used to analyze volatile compounds and metabolic pathways, respectively, in order to select the optimal storage method. The findings indicated that N₂-filled tinplate cans better maintained the storage quality and delayed the deterioration of RW-rice. In addition, 1-octen-3-ol, 2-pentylfuran and benzaldehyde were the major contributors to RW-rice aroma. The study also discovered that there was a significant correlation between antioxidant capacity, color, texture properties and key flavor compounds. Notably, storage in N₂-filled tinplate cans promoted phenylalanine, tyrosine and tryptophan biosynthesis and phenylpropanoid biosynthesis in RW-rice, and contributed to the synthesis of benzaldehyde, phenylethyl alcohol and phenol. In summary, this research provides fresh insights into the deterioration mechanism of RW-rice stored in N₂-filled tinplate cans, establishing a theoretical foundation for RW-rice storage.

To obtain a full understanding the quality and microbial characteristics of soybean paste made from a mixture of soybean and broomcorn millet flour, its physicochemical properties (amino nitrogen and nitrite), and total phenols (TP), γ-aminobutyric acid (GABA), free amino acids (FAAs), volatile compounds, and microbial community composition were investigated. The results showed that the amino nitrogen content increased to 0.71%, and the nitrite content decreased to within the standard range (1.37 mg/kg). The contents of TP, key FAAs and volatile compounds increased significantly during the fermentation process. The core microbial communities included Enterobacter, Pseudomonas, Stenotrophomonas, Aspergillus, and Alternaria. The results of correlation analysis confirmed that bacteria (Bacillus, Knoellia, and Blastococcus) and fungi (Epicoccum and Saccharomyces) played a significant role in the bioactivity changes and flavor generation in soybean paste. This study will be of great significance for understanding the quality and flavor of novel soybean paste made with cereal flour as an additive.

To investigate the in vitro digestion and fermentation properties of soybean oligosaccharides (SBOS) extracted from defatted soybean meal, the changes in monosaccharide composition and molecular mass were analyzed. Subsequently, the effect of SBOS on microbial community structure and metabolites was studied by 16S rRNA gene sequencing and untargeted metabolomics based on liquid chromatography-mass spectrometry. Results showed that SBOS was not easily enzymolyzed during simulated digestion and could reach the large intestine through the digestive system. The significant decrease in the molecular mass of SBOS after in vitro fermentation indicated its utilization by the gut microbiota, which increased the contents of short-chain fatty acids and lactic acid, thereby reducing the pH of the fermentation broth. Moreover, the core community was found to consist of Blautia, Lactobacillaceae, and Pediococcus. SBOS up-regulated beneficial differential metabolites such as myo-inositol, lactose, and glucose, which were closely related to galactose, amino sugar, and nucleotide sugar metabolism. This study will provide a reference for exploring the relationship between the gut microbiota and the metabolites of SBOS, and provide a basis for the development and application of SBOS as an ingredient for functional products.