Paocai brine Raw sequence reads. food fermentation metagenome

Paocai is a kind of traditional fermented vegetables in China. Illumina Miseq platform was employed to study the dynamic changes of the microbial diversity during the fermentation of paocai. As paocai is a kind of homemade food, salt concentrations varied as people’s taste. However, salt is known to help reduce the water activity of fermented vegetables and to inhibit the growth of pathogenic and spoilage bacteria. Simultaneously, salt also acts as an important flavor substance that cannot be absent from Sichuan paocai. Therefore, vibration of the salt used in paocai brines, it is important to take food safety and consumer acceptability into consideration. As the microbial diversity is explored and this research will provide a basis for further controlling microbial community for the improvement of paocai flavor and guaranteeing the safety of the paocai production.

泡菜（Paocai）是中国一类传统发酵蔬菜制品。本研究采用Illumina Miseq测序平台，探究泡菜发酵过程中微生物多样性的动态变化规律。由于泡菜属于家常自制食品，其盐浓度会因食用者的口味偏好而有所差异。然而，众所周知，食盐可降低发酵蔬菜的水分活度，并抑制致病菌与致腐菌的生长繁殖。与此同时，食盐也是四川泡菜中不可或缺的重要风味物质。因此，针对泡菜卤水所用食盐的用量波动，需充分考量食品安全与消费者接受度两大因素。本研究通过解析泡菜发酵过程中的微生物多样性，可为后续调控微生物群落结构、优化泡菜风味以及保障泡菜生产安全提供理论依据。