Dynamic changes in physic-chemical properties and bacterial community during natural fermentation of tomatoes

This study revealed for the first time dynamic changes of bacterial community and physic-chemical properties in process tomatoes fermentation. In early phase fermentation, Proteobacteria Firmicutes account 86.04% 9.97%, respectively. Then, replaced to be dominant phylum from day 10. Among then, Lactobacillus decreased 20 30 days then rapidly increased. The total sugar showed a gradual while nitrite content increased phases. acid initial 0.6% 2.03% on 30, mainly including citric acid, malic lactic acid. later stages, number microorganisms tended stable, along with organic acids nitrite. During parameters inevitably change, due microbial metabolism, affecting turns development micro-ecosystem. These results contribute our knowledge about participation fermentation will help improve quality fermented food vegetables.