Microbial Communities and Metabolome Profiles of Fermented Chinese Mustard Greens from Diverse Regions in Guangdong Province, China
Fermented Chinese mustard greens is a well-known traditional fermented vegetable in Guangdong province, China. It has received considerable attention for the beneficial microorganisms and characteristic metabolite of Fermented Chinese mustard greens.This study aimed to investigate the relationship between microbial communities and metabolome profiles of traditional Fermented Chinese mustard greens from different regions. In this study, the microbial communities and metabolome profiles of traditional Fermented Chinese mustard greens were evaluated by High-throughput sequencing and metabolomics technology from households in Meizhou, Shaoguan, and Zhongshan in Guangdong province. HTS analysis revealed Lactobacillus is the predominant microorganism in samples from three regions. The Lactobacillus abundance in Zhongshan was significantly higher than that in Meizhou and Shaoguan. The relative abundance of Bacillus was found only in the Meizhou, whereas Leuconostoc and Pediococcus were only found in Shaoguan. The specific metabolite in sample identified was highest in Meizhou, followed by Zhongshan and Shaoguan. In the overall analysis, the positive relationship was found between Lactobacillaceae and the accumulation of various organic acids. The positive relationship was also found between Halomonas, Paenibacillus and volatile compounds. This investigation reveals the correlation of microbial communities and metabolite of Fermented Chinese mustard greens from different regions.