Microbial Communities and Metabolome Profiles of Fermented Chinese Mustard Greens from Diverse Regions in Guangdong Province, China

Fermented Chinese mustard greens is a well-known traditional fermented vegetable in Guangdong province, China. It has received considerable attention for the beneficial microorganisms and characteristic metabolite of Fermented Chinese mustard greens.This study aimed to investigate the relationship between microbial communities and metabolome profiles of traditional Fermented Chinese mustard greens from different regions. In this study, the microbial communities and metabolome profiles of traditional Fermented Chinese mustard greens were evaluated by High-throughput sequencing and metabolomics technology from households in Meizhou, Shaoguan, and Zhongshan in Guangdong province. HTS analysis revealed Lactobacillus is the predominant microorganism in samples from three regions. The Lactobacillus abundance in Zhongshan was significantly higher than that in Meizhou and Shaoguan. The relative abundance of Bacillus was found only in the Meizhou, whereas Leuconostoc and Pediococcus were only found in Shaoguan. The specific metabolite in sample identified was highest in Meizhou, followed by Zhongshan and Shaoguan. In the overall analysis, the positive relationship was found between Lactobacillaceae and the accumulation of various organic acids. The positive relationship was also found between Halomonas, Paenibacillus and volatile compounds. This investigation reveals the correlation of microbial communities and metabolite of Fermented Chinese mustard greens from different regions.

发酵芥菜（Fermented Chinese mustard greens）是中国广东省广为人知的传统发酵蔬菜，其所含的有益微生物与特征代谢产物受到广泛关注。本研究旨在探究不同产地传统发酵芥菜的微生物群落与代谢组谱之间的关联。本研究采用高通量测序（High-throughput sequencing）与代谢组学技术（metabolomics technology），对广东梅州、韶关、中山三地家庭制作的传统发酵芥菜的微生物群落及代谢组谱进行分析。高通量测序分析显示，三地样本中的优势微生物均为乳杆菌属（Lactobacillus），其中中山样本的乳杆菌属丰度显著高于梅州与韶关。芽孢杆菌属（Bacillus）的相对丰度仅见于梅州样本，而明串珠菌属（Leuconostoc）与片球菌属（Pediococcus）仅在韶关样本中被检出。梅州样本中鉴定得到的特征代谢物含量最高，其次为中山、韶关。整体分析结果表明，乳杆菌科（Lactobacillaceae）与多种有机酸的积累呈正相关；盐单胞菌属（Halomonas）、类芽孢杆菌属（Paenibacillus）与挥发性化合物亦存在正相关关系。本研究阐明了不同产地发酵芥菜的微生物群落与代谢产物之间的相关性。