Microbial Diversity Analysis of Suansun

This project aims to deeply investigate the microbial community structure and diversity during the fermentation of sour bamboo shoots. As a traditional fermented food with a unique flavor, the flavor development and quality maintenance of sour bamboo shoots are closely related to their complex microbial communities. In this study, we will utilize high-throughput sequencing technologies to analyze the microbial communities of sour bamboo shoot samples collected from different fermentation stages or various sources. The objective is to identify key microbial taxa, elucidate their dynamic changes during fermentation, and explore potential correlations between microbial community composition and the quality characteristics of sour bamboo shoots. The results of this study will contribute to a deeper understanding of the microbiological mechanisms underlying sour bamboo shoot fermentation, providing a scientific basis for optimizing traditional fermentation processes, improving product quality, and enhancing food safety. The submitted data will include raw sequencing reads, available for subsequent bioinformatics analysis.