Abstract
[Objective] To investigate the relationship between microbial succession and flavor formation during sauerkraut fermentation. [Methods] This study investigates the dynamic changes in physicochemical parameters, volatile flavor substances, and bacterial communities during 30 days of natural fermentation at 15 ℃. [Results] During natural fermentation, pH decreases from 5.85 to 3.70, reducing sugar decreases from 28.7 g/kg to 1.6 g/kg, and nitrite concentration exhibits an initial increase followed by a decrease. Simultaneously, the proportion of Firmicutes increases sharply from 16.8% to 98.7%, with Lactobacillus (95.8%) ultimately dominating. [Conclusion] Acidity and sugar consumption are the core environmental factors driving flavor formation during the natural fermentation of sauerkraut.
Publication Date
11-3-2026
First Page
22
Last Page
27
DOI
10.13652/j.spjx.1003.5788.2025.80921
Recommended Citation
Ruixiao, Tao and Xueping, Wen
(2026)
"Formation rules of key flavor substances during sauerkraut fermentation and their correlation with dominant flora,"
Food and Machinery: Vol. 42:
Iss.
10, Article 3.
DOI: 10.13652/j.spjx.1003.5788.2025.80921
Available at:
https://www.ifoodmm.cn/journal/vol42/iss10/3
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