Changes and Driving Mechanism of Microbial Community Structure during Paocai Fermentation

Fermentation of paocai is a dynamic process the microbial community structure, and interaction between structure physicochemical factors endows with unique taste flavor. The study bacterial fungal changes driving mechanism induced in showing that Pseudomonas belonging to Proteobacteria Lactobacillus Firmicutes were dominant bacteria fermentation. correlation analysis showed titratable acid was significantly positively correlated negatively Pseudomonas, while nitrite opposite. Redundancy (RDA) pH early fermentation stage, amino nitrogen middle late stage. Variance partitioning (VPA) environmental factors, metabolites, main forces diversity, which jointly explained 32.02% variation. To glucolysis metabolism fermentation, we found stage reductase enzyme activity high, high content prophase, but by end lactic rapidly increased, L?lactic through glycolysis pathway, making environment become acidic, then decreased. Ascomycota Basidiomycota phylum fungi process. RDA pH, nitrite, soluble protein at reducing sugar VPA metabolites force diversity accounted for 45.58% diversity. These results had certain guiding significance production preservation naturally fermented paocai.