Effects of salt concentration on the quality and microbial diversity of spontaneously fermented radish paocai

Ting Mi,Dingkang Wang,Shangjie Yao, Huan Yang,Yulan Che,Chongde Wu

Food Research International（2022）

引用 17|浏览3

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摘要

•Quality-related physicochemical indicators of radish paocai were analyzed.•Microbial profiles of paocai in four salt concentrations were revealed.•Biomarkersamong four salt treatment paocai were revealedbyLEFSe.•A total of 17 free amino acids and 134 volatiles were detected across all samples.•Flavor compounds had stronger correlations with bacteria than with fungi.

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关键词

Fermented radish,Salt concentration,Microbial community,Flavor compounds,Paocai,High-throughput sequencing

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