Microbial succession drives flavor development in low-salt fermented bamboo shoots: A correlation analysis of physicochemical dynamics and metabolic pathways
This project employs 16S rRNA gene amplicon sequencing to investigate the dynamics of microbial succession and its functional role in flavor formation during the low-salt (1% NaCl) fermentation of Jipo bamboo shoots (JPBS). The study aims to characterize the correlation between microbial community structure and the accumulation of key flavor compounds. The findings provide fundamental insights for optimizing low-salt fermentation processes in vegetable products.