Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation

Chinese sauerkraut (also known as “PaoCai”), a kind of sound fermented vegetable product, is widely consumed in China. Changes of lactic acid bacteria flora throughout spontaneous fermentation of Chinese sauerkraut were analyzed in this study. Results have shown that Enterococcus faecalis, Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides subsp. mesenteroides, Lactobacillus plantarum, Lactobacillus casei and Lactobacillus zeae dominated the fermentation. E. faecalis and L. mesenteroides subsp. mesenteroides were present in the brine as soon as the vegetable was pickled while other four species were isolated successively during fermentation. E. faecalis and L. lactis subsp. lactis were mainly present in the early stage of fermentation and died at the later stage; L. mesenteroides subsp. mesenteroides did not die until the 5th day; L. zeae existed in the middle stage and disappeared at the 5.5th day. L. plantarum and L. casei dominated the final stage of fermentation. In summary, the fermentation process was initiated by L. mesenteroides subsp. mesenteroides, followed by E. faecalis, L. lactis, L. zeae and finally succeeded by L. plantarum and L. casei.