Analysis of the changes in microbial communities and volatile organic compounds during Jiaobai pickles fermentation based on GC-IMS and high-throughput sequencing

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High-throughput sequencing and gas chromatography-ion mobility spectrometry (GC-IMS) were employed to analyze the dynamics of microbial communities and volatile organic compounds (VOCs) during the fermentation of Jiaobai pickles. The results revealed distinct microbial shifts, allowing the fermentation process to be divided into three stages: early (days 1–6), middle (days 6–18), and late (days 18–30). Concurrently, the aroma profile evolved from predominantly fruity and malty notes to a more complex bouquet featuring creamy and cooked vegetable-like undertones. Ethyl isobutyrate was identified as the characteristic aroma compound of Jiaobai pickles. Pediococcus , Levilactobacillus , and Lactiplantibacillus dominated the early stage and were closely associated with the development of the creamy aroma. In the middle stage, Lentilactobacillus and Lactobacillus emerged as the new dominant genera, driving the formation of the vegetable-like and fruity notes. These results are helpful in identifying the key microorganisms that affect the aroma of Jiaobai pickles, providing valuable references for the industrialization of Jiaobai pickles.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.