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Lai et al. Microbiome Res Rep 2024;3:21 Microbiome Research
DOI: 10.20517/mrr.2023.76
Reports

Original Article Open Access

Effects of substrates and suppliers of ingredients on
microbial community and metabolites of traditional

non-salt Suancai

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Haimei Lai , Lang Yan , Yali Wang , Yuan Mei , Yuli Huang , Xueqing Zeng , Lihong Ge , Jichun Zhao ,
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Yongqing Zhu , Qiaolian Huang , Menglu Yang , Nan Zhao 1
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Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066,
Sichuan, China.
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Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, Xichang College, Xichang 615000, Sichuan, China.
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College of Life Science, Sichuan Normal University, Chengdu 610066, Sichuan, China.
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College of Food Science, Southwest University, Chongqing 400715, China.
Correspondence to: Dr. Menglu Yang, Dr. Nan Zhao, Institute of Agro-products Processing Science and Technology, Sichuan
Academy of Agricultural Sciences, No. 60, Shizishan Road, Jinjiang District, Chengdu 610066, Sichuan, China. E-mail:
MengluYY@126.com; demonzn1115@163.com
How to cite this article: Lai H, Yan L, Wang Y, Mei Y, Huang Y, Zeng X, Ge L, Zhao J, Zhu Y, Huang Q, Yang M, Zhao N. Effects of
substrates and suppliers of ingredients on microbial community and metabolites of traditional non-salt Suancai. Microbiome Res
Rep 2024;3:21. https://dx.doi.org/10.20517/mrr.2023.76
Received: 18 Dec 2023 First Decision: 5 Jan 2024 Revised: 7 Mar 2024 Accepted: 7 Mar 2024 Published: 13 Mar 2024
Academic Editor: Pedro Mena Copy Editor: Pei-Yun Wang Production Editor: Pei-Yun Wang
Abstract
Aim: Non-salt Suancai is an acidic fermented vegetable consumed by the Chinese Yi ethnic group. Traditionally, it
is produced by fermentation without salt in a cold environment. The present study aimed to investigate the
metabolite and microbial characteristics, and the effects of substrates/suppliers ingredients on non-salt Suancai.

Methods: A simulated fermentation system of non-salt Suancai was constructed by using different
substrates/suppliers’ ingredients. The coherence and differential detection of the metabolite and microbial
characteristics were done through non-target metabolomic and metagenomic analysis.

Results: Lactic acid was the predominant organic acid across all samples. The enumeration of the Lactic acid
bacteria showed no discernible differences between study groups, but that of yeast was highest in the mustard leaf
stem (Brassica juncea var. latipa). The three major biological metabolic pathways were metabolism, environmental
information, and genetic information processing based on the KEGG database. The metabolite diversity varied with
the substrate/supplier of ingredients based on the PLS-DA plot. Lactiplantibacillus, Leuconostoc, and Lactococcus

© The Author(s) 2024. Open Access This article is licensed under a Creative Commons Attribution 4.0
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