Microbial communities and metabolome profiles of fermented Chinese mustard greens from diverse regions in Guangdong province, China

TL;DR

This study explores how microbial communities and chemical profiles of fermented Chinese mustard greens vary across regions in Guangdong, China.

Contribution

The study reveals region-specific microbial-metabolite correlations in traditional fermented Chinese mustard greens.

Findings

Lactobacillus was the most abundant microorganism, especially in Zhongshan samples.

Metabolite diversity was highest in Meizhou, followed by Zhongshan and Shaoguan.

Certain microbes correlated with specific metabolites like organic acids and volatile compounds.

Abstract

Fermented Chinese mustard greens (FCMG) is a well-known traditional fermented vegetable in Guangdong province, China. It has received considerable attention for the beneficial microorganisms and characteristic metabolite of FCMG. This study aimed to investigate the relationship between microbial communities and metabolome profiles of traditional FCMG from different regions.

In this study, the microbial communities and metabolome profiles of traditional FCMG were evaluated by High-throughput sequencing (HTS) and metabolomics technology from households in Meizhou (MZ), Shaoguan (SG), and Zhongshan (ZS) in Guangdong province.

HTS analysis revealed Lactobacillus is the predominant microorganism in samples from three regions. The Lactobacillus abundance in ZS was significantly higher than that in MZ and SG. The relative abundance of Bacillus was found only in the MZ, whereas Leuconostoc and Pediococcus were only found in SG. The specific metabolite in sample identified was highest in MZ, followed by ZS and SG. In the overall analysis, the positive relationship was found between Lactobacillaceae and the accumulation of various organic acids (Cis-Sinapic acid, 5-Hydroxyferulic acid, 3-Feruloylquinic acid and 3- O-Caffeoyl-1-O-methylquinic acid). The positive relationship was also found between Halomonas, Paenibacillus, and volatile compounds (isothiocyanates, esters, terpenes, etc.).

This investigation reveals the correlation of microbial communities and metabolite of FCMG from different regions. The finds provide scientific basis for screening benefit microbial which to develop high-quality flavor FCMG.

Figures