A Vegetable Fermentation Facility Hosts Distinct Microbiomes Reflecting the Production Environment.

Area of Science:

• Food microbiology
• Environmental microbiology
• Industrial biotechnology

Background:

• Fermented vegetables are globally popular for nutritional and sensory benefits.
• Microbiota in fermentation facilities influence food quality, safety, and spoilage.
• Understanding the source of indigenous microbiota is crucial for controlling fermented food production.

Purpose of the Study:

• To profile microbiomes in sauerkraut production facilities.
• To characterize bacterial variance across different surfaces.
• To identify the primary sources of bacterial inoculation in the facility.

Main Methods:

• High-throughput sequencing of the 16S rRNA gene.
• Whole-genome shotgun sequencing.
• Biogeographical analysis of microbial diversity and assembly.

Main Results:

• Microbiomes on raw cabbage and handling surfaces are similar to each other but distinct from other facility areas.
• Raw cabbage is the main bacterial source, with human handling being a minor contributor.
• Specific bacterial taxa like *Leuconostoc* and *Lactobacillaceae* dominate fermentation surfaces, while other surfaces show unique microbial signatures.

Conclusions:

• Bacterial communities in sauerkraut facilities are diverse and widely distributed.
• Microbial communities assemble nonrandomly based on surface type.
• Raw vegetables are the primary source of indigenous microbiota in spontaneous sauerkraut fermentation.