Effect of purging and buffer on cucumber fermentation, B3

The study investigated the impact of buffering and purging on the microbiome during cucumber fermentation. To assess microbial community dynamics, brine samples were collected at multiple time points: 18, 36, 51, and 65 hours into fermentation, as well as at the 2-month mark.The study employed high-throughput sequencing to analyze microbial diversity and relative abundances at each time point. The findings would provide insight into how these processing techniques influence fermentation outcomes, including microbial succession, acidification, and the overall stability of the cucumber microbiome.