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<p>Utilizing a combination of 6S rRNA high-throughput sequencing, gas chromatography-ion migration spectrometry, and ultra-high performance liquid chromatography-tandem quadrupole time-of-flight mass spectrometry (UPLC-C-Q-TOF/MS), we investigated the alterations in the microbial community, volatile compounds, and non-volatile metabolites during the fermentation of sauerkraut supplemented with <i>Lacticaseibacillus paracasei</i> HD1.7. On the fifth day of fermentation, at the phylum level, Firmicutes dominated the microbial community composition, accounting for 95.7%, whereas other phyla contributed only a minor proportion. At the species level, the introduction of <i>Lacticaseibacillus paracasei</i> led to alterations in the bacterial community of sauerkraut, resulting in a reduction of species abundance for other bacteria. Sixty-seven volatile organic compounds were identified from sauerkraut. The main metabolites are alcohols, esters, acids, aldehydes, and ketones. Among them, indole, ethyl benzoate, butyl butyryl lactate, and limonene were the key identification compounds for 5&#xa0;days of fermentation. Alpha-ionone, longifolene, (Z)-3-octen-1-ol, ethyl dihydrocinnamate, and (Z)-6-nonenal were the key identification compounds for fermentation at 11&#xa0;days. Heptanal is the key identification compound for 21&#xa0;days of fermentation. 1-octen-3-one was the key identification compound at 31&#xa0;days of fermentation. Salicylaldehyde and 1, 8-cineole are identification compounds for fermentation at 41&#xa0;days. Ornithine and glutamine increased significantly compared with the initial stage of fermentation. The content of lactic acid also increases significantly after fermentation. These metabolites give sauerkraut its distinctive aroma components. These findings provided valuable insights for process optimization for sauerkraut production.</p> Graphical Abstract <p></p>

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Dynamic changes of microorganisms and flavor components during the production of sauerkraut with Lacticaseibacillus paracasei

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年5月7日

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  • Keke Cheng,
  • Xiaoyue Tang,
  • Huixiong Zhong,
  • Xiangyu Chen,
  • Fuxiang Li,
  • Lele Xie,
  • Jingping Ge,
  • Hongzhi Ling

摘要

Utilizing a combination of 6S rRNA high-throughput sequencing, gas chromatography-ion migration spectrometry, and ultra-high performance liquid chromatography-tandem quadrupole time-of-flight mass spectrometry (UPLC-C-Q-TOF/MS), we investigated the alterations in the microbial community, volatile compounds, and non-volatile metabolites during the fermentation of sauerkraut supplemented with Lacticaseibacillus paracasei HD1.7. On the fifth day of fermentation, at the phylum level, Firmicutes dominated the microbial community composition, accounting for 95.7%, whereas other phyla contributed only a minor proportion. At the species level, the introduction of Lacticaseibacillus paracasei led to alterations in the bacterial community of sauerkraut, resulting in a reduction of species abundance for other bacteria. Sixty-seven volatile organic compounds were identified from sauerkraut. The main metabolites are alcohols, esters, acids, aldehydes, and ketones. Among them, indole, ethyl benzoate, butyl butyryl lactate, and limonene were the key identification compounds for 5 days of fermentation. Alpha-ionone, longifolene, (Z)-3-octen-1-ol, ethyl dihydrocinnamate, and (Z)-6-nonenal were the key identification compounds for fermentation at 11 days. Heptanal is the key identification compound for 21 days of fermentation. 1-octen-3-one was the key identification compound at 31 days of fermentation. Salicylaldehyde and 1, 8-cineole are identification compounds for fermentation at 41 days. Ornithine and glutamine increased significantly compared with the initial stage of fermentation. The content of lactic acid also increases significantly after fermentation. These metabolites give sauerkraut its distinctive aroma components. These findings provided valuable insights for process optimization for sauerkraut production.

Graphical Abstract