The potential correlation between microbial communities and flavors in fermented bamboo shoots

As a fermented vegetable, Guangxi fermented bamboo shoot (GFBS) has a unique flavor, which is influenced by microbial communities. However, the relationship between flavor and the core microbiota remains unclear. Therefore, we systematically investigated the microbial community structure and changes in the levels of volatile organic compounds (VOCs) during GFBS fermentation with high-throughput sequencing technology and HSSPME-GC-MS. As a result, a total of 76 VOCs were detected throughout the fermentation process. Meanwhile, 18 bacterial genera and eight fungal genera were identified, which potentially contributed to the formation of VOCs in GFBS. Among them, Lactobacillus, Paenalcaligenes, Kazachstania, and Geotrichum were closely correlated with key VOCs. Our results provided insight into the microbial community dynamics at different stages of GFBS fermentation, expanding our understanding of the relationship between VOCs and the core microbiota.

Automated summary

Using high-throughput sequencing technology and HSSPME-GC-MS, we systematically investigated the microbial community structure and changes in the levels of volatile organic compounds (VOCs) in Guangxi fermented bamboo shoots (GFBS). We identified 18 bacterial genera and eight fungal genera that potentially contributed to the formation of VOCs in GFBS, with Lactobacillus, Paenalcaligenes, Kazachstania, and Geotrichum being closely correlated with key VOCs.