Tetracycline Residue Alters Profile of Lactic Acid Bacterial Communities and Metabolites of Ginger Pickle during Spontaneous Fermentation

Antibiotic residue, an emerging contaminant, has been a topic of increasing concern and research worldwide in the vegetables. However, the focus is still on its accumulation in vegetable and its health adverse effect on human, with little mention of its effect on food processing. Fermentation is an important method of vegetable process and is also an important part of the diet in many cultures. Tetracycline (TC) is the most widely used antibiotic and its residue is often higher than other antibiotics in ginger vegetable. Thus, this study focused on how and why TC residue affected the dynamics of LAB communities and metabolites during the salted fermentation of ginger.