The enhancement of the quality of northeast sauerkraut can be achieved by inoculation with lactic acid bacteria. However, a comprehensive ecological understanding of the intricate dynamic processes involved is currently lacking, which could yield valuable insights for regulating sauerkraut fermentation. This study compares spontaneously sauerkrauts with the sauerkrauts inoculated with autochthonous SC-MDJ and commercial , respectively. We examine their physicochemical properties, quality characteristics, bacterial community dynamics, and ecological network interactions. Inoculation with L. leads to reduced bacterial community richness and niche breadth, but an increase in robustness, interactions, and assembly processes. Notably, there appears to be a potential correlation between bacterial community structure and quality characteristics. Particularly, sauerkraut inoculated with SC-MDJ may produce a sourness more quickly, possibly attributed to the enhanced ecological role of SC-MDJ. This study establishes a foundation for the targeted regulation of sauerkraut fermentation.

中文翻译：

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群落生态网络构建对接种东北酸菜理化、微生物及品质特性的影响：食品发酵过程的新认识

东北酸菜品质的提高可以通过接种乳酸菌来实现。然而，目前缺乏对所涉及的复杂动态过程的全面生态理解，这可能为调节酸菜发酵提供有价值的见解。本研究将天然酸菜与分别接种本土 SC-MDJ 和商业化的酸菜进行了比较。我们检查它们的理化特性、质量特征、细菌群落动态和生态网络相互作用。接种 L. 会导致细菌群落丰富度和生态位宽度降低，但稳健性、相互作用和组装过程会增加。值得注意的是，细菌群落结构和质量特征之间似乎存在潜在的相关性。特别是，接种 SC-MDJ 的酸菜可能会更快地产生酸味，这可能归因于 SC-MDJ 增强的生态作用。该研究为酸菜发酵的靶向调控奠定了基础。