Microbial succession and flavor formation mechanisms of Yunnan yancai during traditional natural fermentation
This study investigated the flavor formation mechanism and microbial succession in Yunnan yancai. The fermentation process was monitored over 9 days using full-length 16S rRNA gene sequencing and targeted metabolomics. Results indicated a distinct two-stage succession pattern with Day 5 marking a pivotal metabolic transition. Weissella dominated the early stage (Days 0-5), while Lactobacillus became dominant in the late stage (Days 5-9), coinciding with de-acidification and flavor maturation. This project provides insights into the microbial ecology of open fermented vegetables.