Microbial community dynamics during spontaneous fermentation of northeast sauerkraut
Sauerkraut, one of the most popular traditional fermented vegetable foods in northern China, has been widely consumed for thousands of years. However, up to now, sauerkraut is usually homemade in northeast China and relies on spontaneous fermentation, making it difficult to the production of uniform and high-quality products. During spontaneous fermentation, the microbial community will be altered by various factors, such as the kinds of raw material, the parameters of fermentation process, and the conditions of geographical and climatic. Therefore, it is essential to investigate microbial community characteristics to identify the primary and core functional microorganisms for improving fermentation management and exploring microbial resources as starter cultures to improve the safety and quality of sauerkraut.