Abstract
Sauerkraut is a traditionally fermented cabbage, with a unique taste and beneficial properties, in northeast China. The taste and flavor of sauerkraut vary from region to region, owing to the differences in microorganisms. Illumina MiSeq sequencing was used to identify and quantify the microbial community composition of the broth and leaves of the naturally fermented Suan-cai collected from northeast China. The alpha and beta diversity of the samples from three areas in Heilongjiang province shown that the complexity of bacterial diversity of the three samples was C, A and B in turn. The Lactobacillus widely existed in fermented sauerkraut, of these, Latilactobacillus sakei, Loigolactobacillus coryniformis subsp. torquens, Lactiplantibacillus plantarum subsp. plantarum, and Secundilactobacillus malefermentans were more abundant in the sauerkraut leaves than in fermentation broth. Other genera of lactic acid bacteria Pediococcus and Leuconostoc, which have potential probiotic properties, were also present. However, some harmful bacteria such as Arcobacter and Acinetobacter were also detected.
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Acknowledgements
Authors are grateful for the financial support from the National Natural Science Foundation of China (31601493), the Natural Science Foundation of Heilongjiang (QC2016024/LH2020C031), China Postdoctoral Science Foundation (2018M631901) and Postdoctoral Science Foundation of Heilongjiang Province (LBH-Z17012).
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Zhang, S., Zhang, Y., Wu, L. et al. Characterization of microbiota of naturally fermented sauerkraut by high-throughput sequencing. Food Sci Biotechnol 32, 855–862 (2023). https://doi.org/10.1007/s10068-022-01221-w
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DOI: https://doi.org/10.1007/s10068-022-01221-w