Microbial succession drives flavor development in low-salt fermented bamboo shoots: A correlation analysis of physicochemical dynamics and metabolic pathways

This project employs 16S rRNA gene amplicon sequencing to investigate the dynamics of microbial succession and its functional role in flavor formation during the low-salt (1% NaCl) fermentation of Jipo bamboo shoots (JPBS). The study aims to characterize the correlation between microbial community structure and the accumulation of key flavor compounds. The findings provide fundamental insights for optimizing low-salt fermentation processes in vegetable products.

本研究采用16S rRNA基因扩增子测序（16S rRNA gene amplicon sequencing）技术，探究低盐（1%氯化钠）发酵姬波竹笋（JPBS）过程中的微生物演替动态及其在风味形成中的功能作用。本研究旨在阐明微生物群落结构与关键风味化合物积累之间的相关性，其研究结果可为蔬菜制品的低盐发酵工艺优化提供基础性见解。