Characterization of the microbial communities and their correlations with volatile flavor compounds and physicochemical factors in Bashang suancai, a traditional Chinese pickle.

ABSTRACT: Bashang suancai is one of the most wellknown traditional fermented vegetables in North China. The study examined the variations in bacterial diversity, physicochemical properties, and volatile flavor compounds (VFCs) of Bashang suancai over a 7-day fermentation period, utilizing Illumina NovaSeq sequencing and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The leading bacterial phyla were Firmicutes, Proteobacteria, and Cyanobacteria, while the predominant bacterial species included Vibrio, Lactiplantibacillus, Cyanobacteriales, Weissella, and Latilactobacillus. The bacterial community diversity decreased significantly following 7 days of fermentation. The microbial profiles were markedly a

SUBMITTER: Liu Y 

PROVIDER: S-EPMC11613424 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature