Microbiota Succession and Chemical Composition Involved in Lactic Acid Bacteria-Fermented Pickles

Abstract

Pickles are a type of traditional fermented vegetables in China. To ascertain the effect of different lactic acid bacteria on pickles, the chemical composition characteristics, flavor substances, and bacterial diversity of the pickles fermented by natural bacteria, Lactobacillus plantarum R5, Lactobacillus pentosus R8, and L. plantarum R5 plus L. pentosus R8 were investigated in this study. The results showed that Lactobacillus enhanced the decrease in pH, increase in total acid content, degradation of nitrite, and production of organic acid (lactic acid and malic acid) of fermented pickles. A total of 80 flavors were detected in the pickles fermented for 14 days, and esters in pickles fermented by Lactobacillus were more plentiful. Firmicutes emerged as the predominant microbial phyla. Amongst these, the commonly encountered microorganisms were Lactobacillus, unclassified Enterobacteriaceae, Pantoea, and Weissella. The multivariate statistical analysis further showed that Lactobacillus had a strong negative correlation with pH and a strong positive correlation with malic acid and lactic acid, and the microorganisms in pickles could acclimate to the changing fermentation environment. The insights gained from this study may be of assistance to us in obtaining new insights into the microbiota succession and chemical compounds involved in the pickles fermented by Lactobacillus.