Dynamics of Lactic Acid Bacteria Dominance in Sour Bamboo Shoot Fermentation: Roles of Interspecies Interactions and Organic Acid Stress

To elucidate the mechanisms underlying the formation of the bacterial community predominantly composed of lactic acid bacteria (LAB) in sour bamboo shoots, the dynamics of the bacterial community structure and the influence of organic acids on the growth of dominant species were investigated. The results showed that the dominant bacteria in sour bamboo shoots changed from <i>Enterobacteriaceae</i> at first to LAB after fermentation. Correlation analysis revealed that organic acids, especially lactic acid and acetic acid, had great effects on bacteria. Even low concentrations of organic acids had negative effects on the growth of <i>Enterobacter asburiae</i>, while LAB exhibited remarkable tolerance to 8 g/L of organic acids. Notably, <i>Levilactobacillus spicheri</i> displayed a normal growth rate during incubation in medium containing 4 g/L of malic acid for 48 h. This study clarified the regulation of organic acids on bacterial community formation and provided a new understanding for bacterial control in traditional fermented foods.