A three-strain lactic-acid-bacterial synthetic community combining Jiangshui isolates Y-5-3, Y-6-2, and HN for standardized traditional Chinese Jiangshui fermentation. The strains were selected from Gansu-province Jiangshui samples, assembled across 20 empirical ratios, and optimized to a Y-5-3:Y-6-2:HN ratio of 2:3:1. The optimized SynCom improved sensory score, increased total phenols and flavonoids relative to natural Jiangshui, reduced off-odors, and improved fermentation stability.
Taxonomy
| Taxon | Ontology ID | Functional Roles | Abundance |
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| LAB strain Y-5-3 — ontology label: Bacteria | NCBITaxon:2 · TaxonMech · TraitMech | N/A | |
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| LAB strain Y-6-2 — ontology label: Bacteria | NCBITaxon:2 · TaxonMech · TraitMech | N/A | |
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| LAB strain HN — ontology label: Bacteria | NCBITaxon:2 · TaxonMech · TraitMech | N/A | |
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Ecological Interactions
The graph shows only explicitly linked interaction participants. Community members without an asserted participant link are omitted; membership alone does not imply an interaction.
Three-Strain 2:3:1 Jiangshui Fermentation
The tested Y-5-3:Y-6-2:HN 2:3:1 formulation had the highest reported sensory score, 89.38 +/- 4.10, among the assayed three-strain fermentation schemes. This is a positive combined-inoculant fermentation result, not an isolated molecular mechanism or proof that the ratio alone explains its difference from natural fermentation. All three canonical strain names remain distinct despite their unresolved species-level identifiers.
Participating Taxa: LAB strain Y-5-3, LAB strain Y-6-2, LAB strain HN
Biological Processes:
- fermentation (GO:0006113 · PathwayMech)
The tested three-strain 2:3:1 fermentation treatment increased measured total phenol and flavonoid contents relative to natural Jiangshui. This positive formulation-level intervention does not isolate the ratio, a particular strain, release versus synthesis, or a molecular mediator as the cause.
Evidence
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PMID:42425667 - SUPPORT (IN_VITRO)"The optimal fermentation scheme was Y-5-3: Y-6-2: HN = 2:3:1"
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PMID:42425667 - SUPPORT (IN_VITRO)"achieving the highest sensory score (89.38 ± 4.10 points)"
Jiangshui phenol and flavonoid increase
The tested three-strain formulation increased total phenols by 72.20 percent and total flavonoids by 61.13 percent relative to natural Jiangshui, with reported P < 0.01. The abstract also reports reduced off-odors and improved stability without the operational detail available in a full protocol. These are total-content endpoints, not identified compound flux, de-novo flavonoid synthesis or demonstrated benefits exchanged between individual strains.
Participating Taxa: LAB strain Y-5-3, LAB strain Y-6-2, LAB strain HN
Metabolites: flavonoid (CHEBI:47916 · MediaIngredientMech · CMMMech)
Biological Processes:
- fermentation (GO:0006113 · PathwayMech)
Evidence
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PMID:42425667 - SUPPORT (IN_VITRO)"significantly increasing total phenols (72.20% higher, P < 0.01) and flavonoids (61.13% higher, P < 0.01) compared with natural Jiangshui, while reducing off-odors and improving stability."
Knowledge gaps & discussions (2)
KNOWLEDGE_GAP OPEN Which species identities, isolate accessions, Jiangshui recipe, inoculation units, and fermentation conditions were used for the Y-5-3/Y-6-2/HN 2:3:1 SynCom?
The PubMed abstract names the selected strain codes and the optimized 2:3:1 ratio, but does not expose species-level identifications or a reproducible Jiangshui fermentation recipe.
Attaches to: taxonomy#LAB strain Y-5-3, taxonomy#LAB strain Y-6-2, taxonomy#LAB strain HN, growth_media#Jiangshui vegetable fermentation
KNOWLEDGE_GAP OPEN Which processes underlie the positive formulation-level fermentation endpoints?
Remove screening/ratio assembly and its arrow as researcher workflow; retain the biological fermentation treatment and positive content response. No isolated ratio effect or de-novo biosynthesis is demonstrated by the accessible abstract. Complete cached abstract and indexed publisher fragments read; direct publisher requests returned403 and no primary full body was inspected. Fragments do not map selected strain codes to species or give the fermentation protocol; preserve the existing taxonomy/growth-conditions knowledge gap and prior histories. In-vitro biosafety screens do not establish clinical safety. No original images, supplements, raw data or code audited and no new graph structure added.
Attaches to: ecological_interactions#Three-Strain 2:3:1 Jiangshui Fermentation, ecological_interactions#Jiangshui phenol and flavonoid increase
External Resources
| Name | Repository | Resource ID |
|---|---|---|
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PubMed - Jiangshui LAB directed fermentation SynCom
PubMed record for the Food Microbiology article describing the Y-5-3/Y-6-2/HN Jiangshui LAB synthetic community. |
OTHER | PMID:42425667 |
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DOI - Jiangshui LAB directed fermentation SynCom
DOI for the Food Microbiology article describing the directed LAB SynCom for standardized Jiangshui fermentation. |
OTHER | doi:10.1016/j.fm.2026.105196 |
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