Effects of assorted radishes on the flavor development and bacterial community succession of radish paocai during fermentation

Abstract

Radish paocai, one of the most common Sichuan paocai, is widely popular with people. However, comprehensive research on the effect of radish varieties on the fermentation of radish paocai is lacking and the underlying bacterial mechanism remains unclear. Herein, we analyzed and compared the physicochemical characteristics, flavor profiles, and bacterial community succession of paocai fermented with three different kinds of radishes, and further investigated the correlation between the core bacteria and differential metabolites. As a result, the content of flavor compounds increased, and terpenoids, sulfocompounds, and alcohols were the representative flavor substance in paocai products, which suggested that spontaneous fermentation through the salt-brine method was universally applicable to diverse raw radish materials. Furthermore, f_Leuconostocaceae, f_Lactobacillaceae, g_Weissella, and g_Lactobacillus were considered as the biomarkers in paocai during the fermentation period. Notably, white radish was selected as the distinguished variety to produce radish paocai acquired affluent flavor compounds, according to the discrepant time or whether the biomarkers appear. These findings may provide comprehensive insights into manufacturing paocai with high quality.