Effects of and on Suan Cai Fermentation in Northeast China.

To investigate the effects of and on suan cai (pickled Chinese cabbage) fermentation, and/or were inoculated into suan cai. Physicochemical indexes were measured, and the microbial dynamics during the fermentation were analyzed by Illumina MiSeq sequencing and quantitative polymerase chain reaction (qPCR). The results showed that inoculation with lactic acid bacteria (LAB) lowered the pH of the fermentation system more rapidly. The decrease in water-soluble carbohydrates in the inoculated treatments occurred more rapidly than in the control. The LAB counts in the control were lower than in other inoculated treatments during the first 12 days of fermentation. According to the Illumina MiSeq sequencing analyses, , , , , , , and were present in the fermentations, along with other unclassified bacteria. Generally, was predominant during the fermentation in all treatments. At the genus level, 16 genera were detected. The relative abundance of in all inoculated treatments was higher than in the control. The relative abundance of in the treatments containing was higher than in the -only treatment. The relative abundance of in the -containing treatments increased continuously throughout the fermentation. was highest in the -only treatment. According to the qPCR results, and/or inoculations could effectively inhabit the fermentation system. dominated the fermentation in the inoculated treatments.