Study on the Correlation Between Fermentation Microbial Communities and Flavor Compounds in Sauerkraut

ABSTRACT This study aimed to investigate the microbial community structure and its association with flavor compounds in mature sauerkraut fermentation. DNA high‐throughput sequencing and gas chromatography–mass spectrometry (GC–MS) were employed to analyze the microbial communities and volatile flavor compounds in sauerkraut samples on the 20th day of fermentation. A total of 104 volatile compounds were identified, including aldehydes (28.98%), alcohols (3‐methyl‐1‐butanol, 18.28%), esters (methyl thiolacetate, 3.14%), and organic acids (acetic acid, 4.28%). These compounds were associated with the characteristic sour, fruity, and grassy aroma profiles of sauerkraut. Microbial community analysis indicated that bacteria exhibited greater diversity than fungi, with Firmicutes (69.37%) and Proteobacteria (29.92%) being the dominant phyla. The genera Enterococcus and Lactococcus accounted for over 50% of the bacterial community, representing dominant taxa associated with fermentation characteristics. These microorganisms may participate in flavor development through metabolic activities related to carbohydrate utilization, amino acid metabolism, and volatile compound formation. Correlation analysis further demonstrated a significant positive relationship between Lactococcus , Enterococcus , and several acetate‐derived esters, suggesting a close statistical association between these genera and the accumulation of these compounds. This study provides further evidence for the association between microbial community structure and flavor profiles in sauerkraut, providing a scientific basis for the optimization of traditional fermented food processes and quality improvement.