Physicochemical characteristics and bacterial communities of meigan cai and zao cai, two home-made fermented vegetables

Jiang, X. and Zhou, N. and Pei, Q. and Liu, Z. and Peng, F. and Ren, H. and Xie, M. and Xiong, T. (2024) Physicochemical characteristics and bacterial communities of meigan cai and zao cai, two home-made fermented vegetables. International Food Research Journal (Malaysia), 31. pp. 784-795. ISSN 2231 7546

Meigan cai and zao cai are two important traditional fermented vegetables in Fujian Province, China. However, there is little information on the bacterial community of these two fermented vegetables. In the present work, we evaluated and compared the physicochemical characteristics and bacterial communities of meigan cai and zao cai. Results revealed that Firmicutes and Proteobacteria were the main dominant phyla, and Lactobacillus and Serratia were the main genera. Principal coordinate and significance analysis showed that the bacterial communities were similar between meigan cai and zao cai. Except for glucose, there was no significant difference in the physicochemical characteristics between meigan cai and zao cai. Our study provided information on the bacterial communities of meigan cai and zao cai, and a guide for the production of these two fermented vegetables.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(03)%202024/21%20-...

Abstract

Meigan cai and zao cai are two important traditional fermented vegetables in Fujian Province, China. However, there is little information on the bacterial community of these two fermented vegetables. In the present work, we evaluated and compared the physicochemical characteristics and bacterial communities of meigan cai and zao cai. Results revealed that Firmicutes and Proteobacteria were the main dominant phyla, and Lactobacillus and Serratia were the main genera. Principal coordinate and significance analysis showed that the bacterial communities were similar between meigan cai and zao cai. Except for glucose, there was no significant difference in the physicochemical characteristics between meigan cai and zao cai. Our study provided information on the bacterial communities of meigan cai and zao cai, and a guide for the production of these two fermented vegetables.

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Item Type:	Article
AGROVOC Term:	fermented vegetables
AGROVOC Term:	fermentation
AGROVOC Term:	Bacteria
AGROVOC Term:	Firmicutes
AGROVOC Term:	Lactobacillus
AGROVOC Term:	Serratia
AGROVOC Term:	chemicophysical properties
AGROVOC Term:	food quality
Geographical Term:	China
Uncontrolled Keywords:	Meigan cai, zao cai, bacterial community, high-throughput sequencing technology
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	23 Feb 2026 04:46
Last Modified:	23 Feb 2026 04:46
URI:	http://webagris.upm.edu.my/id/eprint/2646

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