The multispecies in fermented bamboo shoots, including Lactobacillus, Pediococcus and Weissella, play crucial roles in acid - production and flavor - formation during the fermentation process Raw sequence reads

Fermented bamboo shoots are a popular traditional fermented food with unique flavor and nutritional value. The fermentation process is driven by a diverse consortium of microorganisms. Understanding the microbial community structure and dynamics in fermented bamboo shoots is essential for optimizing fermentation techniques and ensuring product quality.