16S rRNA gene-targeted metagenomic analysis of sunki pickle
The bacterial community structure in naturally fermented samples of sunki, an unsalted lactic-fermented pickle of red turnip leaves in Japan, was determined by 16S rRNA gene-targeted metagenomic analysis. Three sunki preparations were produced using turnip leaves that differed in geographical origin and turnip variety. The samples were fermented using a shared starter but resulted in different quality (final pH) and metabolite profiles, suggesting the relationships with the variety in bacterial community structure formed by different turnip leaves.