Comparison of bacterial diversity in traditionally homemade paocai and Chinese spicy cabbage

This study aimed to investigate bacterial diversity in paocai and Chinese spicy cabbage and compare the microbial communities using high-throughput sequencing. Bacteria representing 26 phyla, 480 genera and 338 species were observed in these Chinese fermented vegetables. Firmicutes and Proteobacteria were the main phyla observed in both paocai and Chinese spicy cabbage. Additionally, Lactobacillus, Pediococcus, Serratia, Stenotrophomonas and Weissella were the major genera observed in both paocai and Chinese spicy cabbage. Overall, the relative abundances of Lactobacillus, Pediococcus and Weissella in Chinese spicy cabbage were much higher than those in paocai, but the proportions of Stenotrophomonas and Serratia in Chinese spicy cabbage were less than those in paocai. The results showed that the composition of the microbial community in Chinese spicy cabbage was positively correlated with total titratable acidity (TA), lactic acid and acetic acid contents but was negatively correlated with salinity. In contrast, the composition of the microbial community in paocai was negatively correlated with TA, lactic acid and acetic acid contents but was positively correlated with salinity. This study provides insights into the relationship between bacterial profiles and environmental factors in Chinese spicy cabbage and paocai, and its findings will aid in guiding future research on fermented vegetables. •The predominant Phyla in both paocai and Chinese spicy cabbage samples were Firmicutes and Proteobacteria.•The Lactobacillus, Serratia, and Stenotrophomonas were the major genera in paocai.•The Lactobacillus and Pediococcus were the major genera in Chinese spicy cabbage.•The TA, lactic acid content, and acetic acid content were much higher in Chinese spicy cabbage than in paocai.•The TA, lactic acid, salt, and acetic acid had a correlation with microbial structure of Chinese spicy cabbage and paocai.