Microbiota Succession and Chemical Composition Involved in Lactic Acid Bacteria-Fermented Pickles

Pickles are a type of traditional fermented vegetables in China. To ascertain the effect different lactic acid bacteria on pickles, chemical composition characteristics, flavor substances, and bacterial diversity pickles by natural bacteria, Lactobacillus plantarum R5, pentosus R8, L. R5 plus R8 were investigated this study. The results showed that enhanced decrease pH, increase total content, degradation nitrite, production organic (lactic malic acid) pickles. A 80 flavors detected for 14 days, esters more plentiful. Firmicutes emerged as predominant microbial phyla. Amongst these, commonly encountered microorganisms Lactobacillus, unclassified Enterobacteriaceae, Pantoea, Weissella. multivariate statistical analysis further had strong negative correlation with pH positive acid, could acclimate to changing fermentation environment. insights gained from study may be assistance us obtaining new into microbiota succession compounds involved Lactobacillus.