Abstract: High throughput sequencing was used to study the dynamic succession of the bacterial communities during natural fermentation of pickled Ma bamboo shoots with salt concentrations of 5 and 15 g/100mL. The results showed that Firmicutes, Proteobacteria and Cyanobacteria were the dominant bacteria (average relative abundance > 1%) in both samples. There was little difference in the abundance of the bacteria communities between the two samples in the first 28 days of the fermentation. The dominant bacteria genera in the low salt samples (5 g/100mL) were Lactobacillus, Lactococcus, Weissella and Cyanobacteria_norank, while the dominant bacteria genera in the high salt samples (15 g/100mL) were Lactobacillus, Aerococcus, Cyanobacteria_norank and Marinobacterium. After 35 days of the fermentation, the bacteria community abundance of both two samples increased significantly, and the flora richness and evenness of the low salt samples were significantly higher than those of the high salt samples, and the flora structure of the former changed greatly, while that of the latter changed slightly. The results provide theoretical basis for the quality control of pickled bamboo shoots.
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