Abstract:To investigate inoculation effects of different lactobacillus on sauerkraut（Suancai）fermentation, Lactobacillus brevis, L. oligofermentans, L. curvatus and L. plantarum isolated from traditional fermentation sauerkraut, were used for inoculation. The analyses included physicochemical index, microbial colony forming unit（CFU） and the bacterial community composition and dynamics at 12 d and 30 d in fermentation. The results showed that the lowering of pH and the accumulation of lactic acid of the fermentation system were more rapid in the inoculated groups than those in the control group, and the CFU of lactic acid bacteria (LAB) in the inoculated groups were significantly higher than that in the control group at 6 d fermentation. According to the Illumina MiSeq sequencing analyses，the relative abundance of Lactobacillus in all inoculated groups was higher than in the control group, and the relative abundance of Enterobacteriaceae and Pseudonomnas was lower. Among the inoculated treatments，at 30 d fermentation，the pH value with L. plantarum was the lowest, lactic acid contents with L. curvatus and L. plantarum were the highest, and acetic acid contents with L. brevis and L. oligofermentans were the highest. At the phyla level，the detected microorganisms consisted of Proteobacteria and Firmicutes. At the genus level，at 30 d fermentation，the relative abundance of Lactobacillus in the L. plantarum treatment was the highest，while the relative abundance of Enterobacteriaceae and Pseudonomnas was the lowest. The results would provide technical references for constructing the appropriate inoculants used for different fermentation purposes.
