Microbial community in sauerkraut fermentation influenced by fermentation scale, cabbage source, and temperature.

This study investigates the microbial community dynamics during sauerkraut fermentation under different experimental conditions, including fermentation scale (0.8 g, 30 g and 8 g), cabbage source, and temperature (10 oC and 20 oC). Using full-length 16S rRNA gene amplicon sequencing on an Oxford Nanopore Flongle platform. Results show that fermentation scale and temperature significantly influenced microbial succession, with Leuconostoc dominating at lower temperatures and Lactiplantibacillus at higher ones. Our data provide insights into the roles of dispersal limitation and environmental factors in shaping LAB communities in spontaneously fermented vegetables.

本研究探究了不同实验条件下酸菜发酵过程中的微生物群落动态，实验设置的变量包括发酵规模（0.8 g、30 g与8 g）、卷心菜来源以及培养温度（10 ℃与20 ℃）。采用牛津纳米孔（Oxford Nanopore）Flongle平台开展全长16S rRNA基因扩增子测序。研究结果表明，发酵规模与温度对微生物演替具有显著影响：低温条件下明串珠菌属（Leuconostoc）占据主导地位，高温条件下则以植物乳杆菌属（Lactiplantibacillus）为优势菌群。本研究数据可为解析自发发酵蔬菜中乳酸菌（Lactic Acid Bacteria，LAB）群落的构建机制提供参考，揭示了扩散限制与环境因子在塑造该类菌群结构中的作用。