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The aim of the study was to investigate the dynamic changes of mycobiota community, and the resultant effects on the antioxidant properties during the Chinese bayberry Jiaosu fermentation. The structure and composition of mycobiota during the Chinese bayberry Jiaosu fermentation were significantly changed ( p  &lt; 0.001) and clearly clustered into two distinct phases (Phase 1: Day 5–20; Phase 2: Day 30–60,  p  &lt; 0.001). From Phase 1 to Phase 2, the dominant fungi gradually changed from  Saccharomycetales fam Incertae sedis  to  Saccharomyces cerevisiae . The antioxidative properties (total polyphenols, 1,1-diphenyl-2-picrylhydrazyl [DPPH], superoxide and 2,2′-azino-bis-(3-ethylbenzthiazoline-6-sulphonate) [ABTS] radical scavenging) of Chinese bayberry Jiaosu were significantly increased by 250.4, 73.9, 25.3 and 40.0% respectively ( p  &lt; 0.001). Co-occurrence network analysis revealed that  Saccharomyces cerevisiae  contributed to the increase of antioxidative properties in the Chinese bayberry Jiaosu fermentation. Our research indicates that fermentation into Chinese bayberry Jiaosu is an effective and new method for high-valued utilization of Chinese bayberry.

Chinese bayberry Jiaosu fermentation – changes of mycobiota composition and antioxidant properties