Plant specialized metabolites are species-specific compounds that help plants adapt and survive in constantly changing ecological environments. Nectar contains various specialized metabolites, essential for maintaining nectar homeostasis. In this study, we employed high-performance liquid chromatography (HPLC) to compare the sugar composition between spoilage nectar and natural nectar, with further analysis of variations in color, odor, pH, and hydrogen peroxide (H₂O₂) content. Microbial strains in Camellia reticulata nectar were isolated and identified using the spread plate method coupled with DNA sequencing. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was implemented to characterize metabolite differences between spoilage and natural nectars. Subsequent in vitro experiments were conducted to validate the effects of screened nectar metabolites on the isolated microbial strains. The results showed that some C. reticulata nectar could spoil and deteriorate, which disrupted nectar homeostasis and significantly reduced the pollination efficiency by pollinators. Spoilage nectar had significant differences in color, odor, sugar composition, pH, and H2O2 content compared to natural nectar. The number of microbial species and quantity in spoilage nectar were much higher. The H2O2 content in natural nectar could reach (55.5 ± 1.80) μM, while it was undetectable in spoilage nectar. A total of 15 distinct microbial strains and 364 differential metabolites were isolated and identified from two types of nectar. In vitro experiments demonstrated that H2O2 could inhibit all the bacteria in C. reticulata nectar except Serratia liquefaciens. 12-Methyltetradecanoic Acid inhibited Bacillus subtilis, Curtobacterium flaccumfaciens, and Rothia terrae, and Myristic Acid only inhibited Rothia terrae. The nectar metabolites screened in this study had no effect on the nectar specialist yeast Metschnikowia reukaufii. In conclusion, the findings of this study revealed that C. reticulata nectar regulates the growth of microorganisms through its metabolites to maintain nectar homeostasis and prevent spoilage. This study improves the understanding of the physiological mechanisms of C. reticulata in maintaining nectar homeostasis and provides theoretical support for controlling nectar diseases and sustaining the reproductive fitness of C. reticulata. Future research could focus on further exploring the complex interactions between different metabolites in C. reticulata nectar and a wider range of microorganisms. Moreover, the development of practical applications based on these findings, such as the development of natural preservatives for nectar-related products or the optimization of pollination efficiency in C. reticulata cultivation, could be an important area for future exploration.

To develop a unique flavor of rice wine, coffee flowers (by-products of the coffee industry) were added because of their biologically active compounds that are conducive to health, and the fermentation parameters were optimized. In addition, the dynamic changes of microbial communities and volatile flavor compounds (VFCs) during the different fermentation stages were investigated. After the optimization of the fermentation parameters, a novel product, i.e., the coffee flower rice wine (CFRW), was obtained with a bright yellow transparent, fragrant, and harmonious aroma and mellow and refreshing taste by sensory evaluation, when 4.62% of the coffee flowers and 1.93% koji were added and fermented at 24.10°C for 3.88 days. The results showed that Lactococcus was the dominant bacteria, accounting for 87.0–95.7%, while Rhizopus and Cladosporium were the main fungi, accounting for 68.2% and 11.3% on average, respectively, in the fermentation process of the CFRW. Meanwhile, twenty-three VFCs were detected in the CFRW, which included three alcohols, six terpenes, ten esters, three aromatics, and one furan. The correlation analysis revealed that there were 16 significant positive correlations and 23 significant negative correlations between the bacterium and VFCs (|ρ| > 0.6, p < 0.05), while there were 12 significant positive correlations and one significant negative correlation between the fungi and VFCs (|ρ| > 0.6, p < 0.05). Furthermore, five VFCs, including linalool, geraniol, ethyl acetate, 1-hexanol, and 3-methyl-1-butanol, contributed vital flavors to the CFRW, and they were all significantly negatively correlated with the changes of Massilia and Acinetobacter (|ρ| > 0.6, p < 0.05). Moreover a significant positive correlation was found between the relative abundance of Lactococcus and the contents of 3-methyl-1-butanol and ethyl acetate (|ρ| > 0.6, p < 0.05). Therefore, this study provides a valuable theoretical basis for further improving the quality and production technology of CFRW.

To find the optimal main ingredient ratio of compound fruit wine for enriching the varieties of lycopene-enriched fruit products and improving their economic value, fuzzy mathematics sensory evaluation and the D-optimal mixture design were considered. Under the main ingredient ratios of tomato juice, papaya juice, carrot juice, and gac fruit juice of 27.2%, 27.5%, 10.0%, and 35.3%, respectively, a clear and transparent compound fruit wine with a full-bodied fruit and wine aroma and mellow taste can be obtained. Meanwhile, a total of 406 metabolites were identified in the compound fruit wine, which were classified into nine superclasses including lipids and lipid-like molecules (150), organic acids and derivatives (69), and others. The relative levels of 54 metabolites after optimization were decreased significantly (VIP > 1.0, p < 0.05, FC < 0.5), while the relative levels of 106 metabolites including lycopene and (13Z)-lycopene were increased significantly (VIP > 1.0, p < 0.05, FC > 2). Furthermore, the EC50 values of this compound fruit wine after optimization of the main ingredient ratio for scavenging ABTS+·, DPPH·, O2−·, and ·OH were 78.62%, 57.74%, 42.85%, and 59.91%, respectively. Together, a compound fruit wine rich in lycopene with antioxidant activities was manufactured, which has application potential in the development of functional foods.

Black Huangjiu (BH) is a traditional alcoholic beverage in China, which is very popular among people. The different methods (simultaneous inoculation, sequential inoculation), were applied to ferment BH in this study, which were investigated the changes in the composition of fungal communities and non-volatile flavor compounds (nVFCs) by high-throughput sequencing (HTS) and ultraperformance liquid chromatography-tandem mass spectrometer (UPLC MS/MS). The results showed that Rhizopus and Saccharomyces were the predominant fungal genera throughout fermentation, and 471 nVFCs were detected in BH after fermentation. Compared to that observed simultaneous inoculation, Rhizopus increased at the end of sequential fermentation, and the contents of the organic acids and their derivatives increased significantly [variable importance in the projection (VIP) > 1.0, p < 0.05, fold change (FC) > 2], while that of lipids and lipid-like molecules decreased significantly (VIP > 1.0, p < 0.05, FC < 0.5). Through the correlation analysis of 32 nVFCs with significant differences (VIP > 1.0, p < 0.05, FC >32 or < 0.03) and the community, it was found that lipids and lipid-like molecules (12) and organic acids and their derivatives (10) were significantly (p < 0.05) negatively correlated with Saccharomyces, but they were significantly (p < 0.05) positively correlated with Rhizopus. Compared with simultaneous inoculation, BH fermented by sequential inoculation, the taste was stronger, sweeter, mellow, and softer. Our findings provide information on nVFC dynamics and will aid in the selection of beneficial strains to improve BH quality.