Effects of dry-salting and brine-pickling processes on the physicochemical properties, nonvolatile flavour profiles and microbial community during the fermentation of Chinese salted radishes

Dry salting and brine pickling are two typical methods for preparing salted vegetables. However, the effects of these two processing methods on the nonvolatile flavour profiles and microbial diversity are poorly understood. In this study, the profiling of physicochemical properties and nonvolatile flavour compounds during the fermentation of Chinese dry-salted and brine-pickled radishes was performed. Bacterial community succession through these two salted radish fermentations was investigated using Illumina high-throughput sequencing. Furthermore, correlations between the dominant bacteria and the nonvolatile flavour compounds were discussed.