Analysis of Microbial Diversity and Differences in Characteristic Volatile Components of Sauerkraut in Different Regions of Guizhou Province

The bacterial and fungal community structure and diversity of Sauerkraut samples (LPS, GY, AS, ZA, QN (2), QN (1), QXN, KL, YQ, RH, TR, and BJ) obtained from 12 different sampling sites in Guizhou Province were analyzed, as were their physicochemical indices and characteristic volatile constituents, by performing third-generation high-throughput sequencing. The results showed that there were some similarities and differences among the sauerkraut samples from different regions of Guizhou Province. A network correlation analysis revealed stronger interactions among microorganisms in the six regions. Additionally, the results of the redundancy analysis showed that Lactobacillus plantarum was positively correlated with altitude (H). In this study, we evaluated the correlation between microbial diversity and physicochemical indices and volatile components in sliced sauerkraut samples from different regions of Guizhou Province to provide a theoretical basis for mining microbial resources in traditional sauerkraut foods in Guizhou, China.