Revealing the correlation between the bacterial communities and physicochemical properties of ZaoPoCu, a traditional fermented food from Hainan Island

The bacterial communities of Zaopocu (ZPC), a tropical specialty fermented food in Hainan Island, were characterized this study using high-throughput sequencing. Firmicutes and Proteobacteria the two dominant phyla. primary genus ZPC_A was Weissella, while ZPC_B ZPC_C had Lactobacillus as genus. biomarker lactic acid bacteria (LAB) brevis, Weissella confusa, Leuconostoc citreum, whereas amylolyticus helveticus significantly higher ZPC_B. In contrast, pontis fermentum core LAB ZPC_C. has highest value titratable (TA), amino acid, acid. TA most powerful influence on structure communities, salinity negligible effect. It is worth noting that ZPC may also faces safety issue because opportunistic pathogenic like Stenotrophomonas genes closely associated with Staphylococcus aureus infection highly detected.