Four kinds of vegetables (radish, cowpea, chili and mixed vegetables) were used to ferment Sichuan Paocai, and high-throughput sequencing was used to analyze the microbial diversity in different Paocai samples. The results showed that the microbial diversity in chili Paocai was the most abundant, and the main bacterial genera included Lactobacillus, Pediococcus, unclassified Enterobacteriaceae, Lactococcus, Enterobacter, Pectobacterium, Citrobacter, Sphingomonas and Aeromonas. The microbial diversity in cowpea Paocai was the lowest, and the main bacterial genera only contained Lactobacillus, Pediococcus and unclassified Enterobacteriaceae. Lactobacillus, Pediococcus, unclassified Enterobacteriaceae, Lactococcus, Enterobacter and unclassified Streptococcaceae were the main bacteria genera in radish Paocai. While in mixed Paocai, Lactobacillus, Pediococcus, unclassified Enterobacteriaceae, Lactococcus, Enterobacter and Fructobacillus were the main bacteria genera. Then, the correlation between microbes and physicochemical factors in Sichuan Paocai was further explored through correlation analysis. The results showed that the main microorganisms in chili Paocai had a strong correlation with pH. The main microorganisms in cowpea Paocai had a strong correlation with acetic acid. Among the main bacterial genera common to different Paocai samples, Lactobacillus was negatively correlated with pH and positively correlated with acetic acid. Pediococcus was negatively correlated with nitrite. Unclassified Enterobacteriaceae was positively correlated with pH and negatively correlated with acetic acid. The research results provide a theoretical basis for guiding the industrialized production of Sichuan Paocai and promoting the transformation and upgrading of the Sichuan Paocai industry.
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