Changes in microbial community succession and volatile compounds during the natural fermentation of bangcai.

ABSTRACT:

Introduction

Fermented bangcai (Brassica juncea var. crassicaulis) is a traditional Chinese food with unique flavor. However, the formation mechanism of flavor compounds related to the fermentation process of bangcai has not been thoroughly studied.

Methods

Gas chromatography-ion mobility spectrometry technology combined with metagenomics was used to analyze the characteristic volatile flavor compounds and microbial community structure of bangcai before and after fermentation in this study.

Results

A total of 91 types of volatile organic compounds were detected in this study. The pungent odor brought by allyl isothiocyanate, 1-butene isothiocyanate, and other substances in the raw materials was removed through fermentation. This process led to the format

SUBMITTER: Xie L 

PROVIDER: S-EPMC11999953 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature