Ethyl carbamate (EC), as a Type 2A carcinogen, is probably formed in the process of Paocai fermentation. The accumulation of EC was associated with microbial metabolism affected by the fermentation temperature. The dynamics variation of the corresponding EC precursors, physicochemical indexes, volatile compounds, microbial counts and structure were monitored during the fermentation of radish Paocai at 10 ℃, 20 ℃ and 30 ℃, respectively. The results showed that the tendency of EC was firstly increased to 79.64 μg/L fermented for 3 d at 10 ℃, and it still exceeded the limit of Food and Agriculture Organization of the United Nations (20 μg/L) at 7 d of fermentation, although it decreased. However, at 20 ℃ and 30 ℃, the EC content was lower than the standard at 3 d of fermentation. In particular, the consumption of reducing sugar, the accumulation of total acid, and the decrease of pH significantly accelerated with the increase in temperature. The whole volatile profiles of radish Paocai fermented at 20 ℃ and 30 ℃ were the same, while that was significantly different from that of 10℃. In terms of microbial community structure, the abundance of Lactobacillus was increased with the increasing of temperatures, while the variation of Pediococcus was opposite. It is worth noting that Pediococcus ethanolidurans (r=0.52) and Lactobacillus nagelii (r=0.59) were positively correlated with EC content based on Pearson correlation analysis. Taken as a whole, the fermentation temperature was critical for EC accumulation that owed to the altered lactic acid bacteria growth and its community structure. Therefore, the appropriate raised temperature is an effective way to control EC content during the fermentation of radish Paocai.
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