Unraveling the mystery of microecology behind the fermented Chinese sauerkraut (jiangshui): flavor profile, community structure, and functional taxa

In this study, we aimed to elaborate the flavor profile, community structure, and functional taxa of Chinese sauerkraut (jiangshui), and revealed the associations between flavor profiles and core microbiota. We identified the 19 markers to characterize the regional flavor profiles by multivariate statistical analysis, and constructed the synthesis network of 19 volatile compounds. Additionally, Weissella, Schleiferactobacillus, Latilactobacillus, and Pichia were screened as biomarkers for fermented jiangshui, respectively. Neutral Community Model analysis suggested that the assembly of bacterial community was more dominated by stochastic processes, whereas deterministic factors, particularly humidity and temperature, drove the dynamic of fungal community. Furthermore, there was the commensal relationship between P. fermentans and four acid-producing bacteria. Moreover, P. fermentans, L. plantarum, and S. harbinensis played an important role in shaping the unique flavor and taste of jiangshui. This study provided the insights for understanding the mechanism of jiangshui fermentation and regulation of fermentation process.