fmicb-11-01878 August 3, 2020 Time: 12:3 # 1 ORIGINAL RESEARCH published: 05 August 2020 doi: 10.3389/fmicb.2020.01878 Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households Xiaozhe Yang1,2,3, Wenzhong Hu2,3*, Zhilong Xiu1, Aili Jiang2,3, Xiangyan Yang2,3, Gaowa Saren1,2,3, Yaru Ji1,2,3, Yuge Guan1,2,3 and Ke Feng2,3 1 School of Bioengineering, Dalian University of Technology, Dalian, China, 2 College of Life Science, Dalian Minzu University, Dalian, China, 3 Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China Sauerkraut, one of the most popular traditional fermented vegetable foods in northern China, has been widely consumed for thousands of years. In this study, the physicochemical characteristics, microbial composition and succession, and Edited by: Lin Lin, metabolome profile were elucidated during the fermentation of traditional northeast Jiangsu University, China sauerkraut sampled from different households. The microbial community structure Reviewed by: as determined by high-throughput sequencing (HTS) technology demonstrated that Zaixiang Lou, Jiangnan University, China Firmicutes and Proteobacteria were the predominant phyla and Weissella was the Beizhong Han, most abundant genus in all samples. Except for Weissella, higher relative abundance China Agricultural University, China of Clostridium was observed in #1 sauerkraut, Clostridium and Enterobacter in #2 *Correspondence: sauerkraut, and Lactobacillus in #3 sauerkraut, respectively. Meanwhile, Principal Wenzhong Hu
[email protected] component analysis (PCA) revealed significant variances in the volatilome profile among different homemade sauerkraut. Acids and lactones were dominant in the #1 sauerkraut. Specialty section: The #2 sauerkraut had significantly higher contents of alcohols, aldehydes, esters, This article was submitted to Food Microbiology, sulfides, and free amino acids (FAAs).