Microbial communities and metabolome profiles of fermented Chinese mustard greens from diverse regions in Guangdong province, China

Introduction Fermented Chinese mustard greens (FCMG) is a well-known traditional fermented vegetable in Guangdong province, China. It has received considerable attention for the beneficial microorganisms and characteristic metabolite of FCMG. This study aimed to investigate the relationship between microbial communities and metabolome profiles of traditional FCMG from different regions. Methods In this study, the microbial communities and metabolome profiles of traditional FCMG were evaluated by High-throughput sequencing (HTS) and metabolomics technology from households in Meizhou (MZ), Shaoguan (SG), and Zhongshan (ZS) in Guangdong province. Results HTS analysis revealed Lactobacillus is the predominant microorganism in samples from three regions. The Lactobacillus abundance in ZS was significantly higher than that in MZ and SG. The relative abundance of Bacillus was found only in the MZ, whereas Leuconostoc and Pediococcus were only found in SG. The specific metabolite in sample identified was highest in MZ, followed by ZS and SG. In the overall analysis, the positive relationship was found between Lactobacillaceae and the accumulation of various organic acids (Cis-Sinapic acid, 5-Hydroxyferulic acid, 3-Feruloylquinic acid and 3- O-Caffeoyl-1-O-methylquinic acid). The positive relationship was also found between Halomonas , Paenibacillus , and volatile compounds (isothiocyanates, esters, terpenes, etc.). Conclusion This investigation reveals the correlation of microbial communities and metabolite of FCMG from different regions. The finds provide scientific basis for screening benefit microbial which to develop high-quality flavor FCMG.