To functionally enhance Tartary buckwheat and elucidate the underlying mechanisms of change, solid-state fermentation (SSF) was conducted using three edible-medicinal fungi—Auricularia auricula (A. auricula), Ganoderma lucidum (G. lucidum), and Hericium erinaceus (H. erinaceus). The in vitro antioxidant (DPPH/ABTS) and α-glucosidase inhibitory activities were quantitatively evaluated. Notably, SSF with H. erinaceus specifically elevated α-glucosidase inhibitory activity by 50% under the tested conditions. Non-targeted metabolomics further profiled metabolite alterations to identify key up-regulated bioactive compounds. Epicatechin gallate (ECG) was significantly up-regulated in all three samples, and the fold change in quercetin 3′-O-sulfate in GFTB was significantly higher than that in the other two samples. Metabolic pathway analysis identified the biosynthesis of secondary metabolites and the metabolism of terpenoids and polyketides as the most prominently affected pathways. This study demonstrates that SSF with edible-medicinal fungi is an effective bioprocessing strategy to boost the bioactivity and value of Tartary buckwheat.

This study analyzed the succession patterns of a microbial community structure and key genera during the fermentation process of Daizhou Huangjiu (DZHJ). The results indicated that bacterial diversity decreased while fungal diversity increased in the traditional DZHJ fermentation process. Bacillota and Proteobacteria were the dominant bacterial phyla, whereas Ascomycota, Basidiomycota, and Mortierellomycota were the dominant fungal phyla. Weissella, Enterococcus, and Paucibacter were identified as the predominant bacterial genera, with Paucibacter being reported for the first time in Huangjiu research, marking it as a unique signature of DZHJ. Saccharomyces, Aspergillus, and Candida were the predominant fungal genera. Through Beta diversity analysis and LEfSe differential discriminant analysis, Enterococcus, Weissella, and Saccharomyces were confirmed as key differential genera. Additionally, Weissella and Saccharomyces showed significant negative correlations with the majority of bacteria and fungi, respectively. This study elucidates the brewing mechanism of DZHJ, providing a theoretical basis for its quality improvement.

Instant cereal powders often suffer from poor reconstitution and caking during preparation. This study investigated the effects of twin-screw extrusion and particle-size regulation on the reconstitution properties and structural characteristics of yellow waxy corn flour. Nine extrusion treatments (140–180 °C; 12–18% feed moisture) and four particle-size fractions (40–80 mesh) were screened using caking rate and suspension stability as evaluation indices; no formal process optimization was performed. Three 60-mesh samples produced at 180 °C with different feed moisture levels were then selected as representative treatments for mechanistic characterization. Compared with native flour, the extruded samples showed lower caking, improved suspension stability, and substantially higher water absorption. SEM and DSC analyses demonstrated conversion of intact granules into a porous matrix and a marked decrease in residual gelatinization enthalpy, whereas XRD showed retention of the A-type diffraction pattern. FTIR spectra were broadly similar among samples and did not indicate formation of new major functional groups. These results connect extrusion-induced granular and thermal changes with improved hydration and provide a basis for developing clean-label instant waxy corn products without chemical anti-caking agents.