Role of Abiotic factor in Shaping Microbial communities of Fermented Vegetable

Traditional paocai brine (PB) is continuously propagated by back-slopping and contains numerous lactic acid bacteria (LAB) strains. Although LAB communities in PB are important for the quality of paocai (Chinese sauerkraut), the effect of abiotic factors on assembly of these communities in PB remain unclear. Sequencing of 100 different PB communities revealed 4 widely distributed and culturable genera of bacteria as dominant community members. This divergence in community composition is best explained by the content of total acids and NaCl in PB. These major abiotic factors could facilitate the fermentation process optimizing and controlling to improve the quality of paocai related food.