Zhalajiao, a traditional Chinese fermented food, is popular due to its unique flavor. Traditional Zhalajiao fermentation is closely related to flavor compounds production. However, the mechanisms underlying the formation of these crucial flavor components in Zhalajiao remain unclear. Here, we explored the dynamic changes in physical and chemical properties, microbial diversity, and flavor components of Zhalajiao at various fermentation times. In total, 6 organic acids, 17 amino acids, and 21 key volatile compounds were determined as flavor components. In Zhalajiao, Lactobacillus and Cyanobacterium were the main bacteria that were involved in the formation of crucial flavor compounds. Candida showed a significant correlation with 14 key flavor compounds during fermentation (p < 0.05) and was the main fungal genus associated with flavor formation in Zhalajiao. This research offers a theoretical foundation for the flavor regulation and quality assurance of Zhalajiao.

This study aimed to investigate the therapeutic effects of camel milk (CM) on chronic fatigue syndrome (CFS) and elucidate the mechanisms underlying the microbiota–gut–brain axis. Using a murine model of CFS induced by chronic restraint and forced swimming stress, we administered lyophilized CM (1500 mg/kg/day, equivalent to approximately 121.5 mg/kg/day in humans based on body surface area conversion using the standard allometric scaling formula) orally. CM supplementation was significantly associated with ameliorated fatigue-like behaviors, as evidenced by prolonged swimming endurance and reduced immobility time. Metagenomic analysis revealed that CM was associated with reshaping of the small intestinal microbiota, including enrichment of beneficial Lactococcus lactis and suppression of pathobionts (H. hepaticus and H. typhlonius). These microbial shifts correlated with increased luminal lactic acid, improved intestinal barrier integrity (increased villus height, reduced crypt depth), and attenuated local inflammation (reduced TNF-α and IL-6, elevated IL-10). Consequently, CM was associated with reduced bacterial translocation and systemic inflammation, and normalization of hypothalamic–pituitary–adrenal (HPA) axis hyperactivity. We conclude that CM is associated with prevention of CFS-like symptoms through modulation of the gut ecosystem and strengthening of the intestinal barrier, potentially breaking the vicious cycle of gut inflammation and HPA axis dysfunction, although causality remains to be established through fecal microbiota transplantation or similar mechanistic studies.

Spontaneously fermented camel milk from Xinjiang is valued for its nutrition but faces quality inconsistency due to complex microbial ecosystems. This study investigated how regional microbial communities correlate with volatile flavor profiles. Nine samples from three distinct areas—Dabancheng, Hami, and Keping—were analyzed using bacterial 16S rRNA gene and fungal ITS region amplicon sequencing combined with comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC×GC-TOF MS). Bacterial communities were dominated by Firmicutes and Proteobacteria, while Ascomycota and Basidiomycota prevailed among fungi. Dominant genera varied by region: Lactobacillus and Dekkera in Dabancheng; Lactobacillus and Dipodascus in Hami; Lactococcus and Cutaneotrichosporon in Keping. Flavor profiles also diverged, with Dabancheng being rich in esters, alcohols, and ketones; Hami featuring hydrocarbons and alcohols; and Keping containing elevated hydrocarbons, alcohols, and esters. Key statistical associations were identified: Lactobacillus, Rahnella, and Acetobacter were positively associated with propene and 3-decyn-2-ol (VIP > 1.0, |r| > 0.8), while Pseudomonas, Lactococcus, and Klebsiella showed negative correlations with vinyl n-caproate. These findings reveal statistical associations between geographic origin, specific microbial taxa, and flavor attributes, providing a scientific foundation that may inform future efforts toward developing targeted starter cultures pending microbial isolation and functional validation.

Raw milk quality serves as a pivotal determinant throughout the dairy production and processing chain, given that bacterial abundance and diversity exert direct effects on product safety and shelf life. This study employed single-molecule real-time (SMRT) sequencing to profile how production environments shape the microbial community structure of raw camel milk in the Altay and Hami regions of Xinjiang. The dominant phyla across all samples were Firmicutes (43.04%), Proteobacteria (21.98%), Actinobacteriota (16.40%), Bacteroidota (10.61%), and Cyanobacteria (7.91%). Functional profiling revealed that Clusters of Orthologous Groups (COG)-encoded proteins were predominantly enriched in metabolic pathways, particularly amino acid transport and energy conversion. These findings establish a robust scientific foundation for refining raw milk production protocols. Notably, environmental sourcing analysis identified feces and soil as primary reservoirs for key taxa, providing actionable evidence for upgrading quality surveillance systems and optimizing production practices in the camel milk industry.