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Peer-reviewedCC BYFood science & nutrition

Study on the Correlation Between Fermentation Microbial Communities and Flavor Compounds in Sauerkraut

  • Xiangcheng Lu1,2,3
  • Shiyu Guo1,2
  • Hongmei Zhao1,2
  • Yanjun Yang1,2
  • Xiaoli Ma1,2
  • Shengli Shi1,2
  • Bianfang Hu4
  • Aiguo Luo1,2
4 affiliations
  1. 1Department of Biological Science and Technology Jinzhong University Jinzhong China.
  2. 2Shanxi Center of Technology Innovation for Compound Seasonings Jinzhong University Jinzhong China.
  3. 3College of Food Science and Engineering Shanxi Agricultural University Jinzhong China.
  4. 4Jinzhong Normal College Jinzhong China.
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Abstract

This study aimed to investigate the microbial community structure and its association with flavor compounds in mature sauerkraut fermentation. DNA high-throughput sequencing and gas chromatography-mass spectrometry (GC-MS) were employed to analyze the microbial communities and volatile flavor compounds in sauerkraut samples on the 20th day of fermentation. A total of 104 volatile compounds were identified, including aldehydes (28.98%), alcohols (3-methyl-1-butanol, 18.28%), esters (methyl thiolacetate, 3.14%), and organic acids (acetic acid, 4.28%). These compounds were associated with the characteristic sour, fruity, and grassy aroma profiles of sauerkraut. Microbial community analysis indicated that bacteria exhibited greater diversity than fungi, with Firmicutes (69.37%) and Proteobacteria (29.92%) being the dominant phyla. The genera Enterococcus and Lactococcus accounted for over 50% of the bacterial community, representing dominant taxa associated with fermentation characteristics. These microorganisms may participate in flavor development through metabolic activities related to carbohydrate utilization, amino acid metabolism, and volatile compound formation. Correlation analysis further demonstrated a significant positive relationship between Lactococcus, Enterococcus, and several acetate-derived esters, suggesting a close statistical association between these genera and the accumulation of these compounds. This study provides further evidence for the association between microbial community structure and flavor profiles in sauerkraut, providing a scientific basis for the optimization of traditional fermented food processes and quality improvement.

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Cite

BibTeXRIS
BibTeX
@article{lu2026study,
  title = {{Study on the Correlation Between Fermentation Microbial Communities and Flavor Compounds in Sauerkraut}},
  author = {Xiangcheng Lu and Shiyu Guo and Hongmei Zhao and Yanjun Yang and Xiaoli Ma and Shengli Shi and Bianfang Hu and Aiguo Luo},
  journal = {Food science \& nutrition},
  year = {2026},
  month = oct,
  doi = {10.1002/fsn3.72467},
  url = {https://europepmc.org/article/PMC/PMC13717063},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Study on the Correlation Between Fermentation Microbial Communities and Flavor Compounds in Sauerkraut
AU  - Xiangcheng Lu
AU  - Shiyu Guo
AU  - Hongmei Zhao
AU  - Yanjun Yang
AU  - Xiaoli Ma
AU  - Shengli Shi
AU  - Bianfang Hu
AU  - Aiguo Luo
PY  - 2026
DA  - 2026/10/28
JO  - Food science & nutrition
DO  - 10.1002/fsn3.72467
UR  - https://europepmc.org/article/PMC/PMC13717063
AB  - This study aimed to investigate the microbial community structure and its association with flavor compounds in mature sauerkraut fermentation. DNA high-throughput sequencing and gas chromatography-mass spectrometry (GC-MS) were employed to analyze the microbial communities and volatile flavor compounds in sauerkraut samples on the 20th day of fermentation. A total of 104 volatile compounds were identified, including aldehydes (28.98%), alcohols (3-methyl-1-butanol, 18.28%), esters (methyl thiolacetate, 3.14%), and organic acids (acetic acid, 4.28%). These compounds were associated with the characteristic sour, fruity, and grassy aroma profiles of sauerkraut. Microbial community analysis indicated that bacteria exhibited greater diversity than fungi, with Firmicutes (69.37%) and Proteobacteria (29.92%) being the dominant phyla. The genera Enterococcus and Lactococcus accounted for over 50% of the bacterial community, representing dominant taxa associated with fermentation characteristics. These microorganisms may participate in flavor development through metabolic activities related to carbohydrate utilization, amino acid metabolism, and volatile compound formation. Correlation analysis further demonstrated a significant positive relationship between Lactococcus, Enterococcus, and several acetate-derived esters, suggesting a close statistical association between these genera and the accumulation of these compounds. This study provides further evidence for the association between microbial community structure and flavor profiles in sauerkraut, providing a scientific basis for the optimization of traditional fermented food processes and quality improvement.
SN  - 2048-7177
ER  -