Guangxi sour bamboo shoots: A study on microbial diversity and flavor characteristics across regions

Abstract

Sour bamboo shoots, traditional salt-free fermented vegetables widely consumed in Guangxi province, are valued for their regionally varied flavor profiles and microbial diversity. This study employed HPLC, HS-SPME–GC–MS, and Illumina MiSeq sequencing to explore both the flavor profiles and the underlying microbial communities of 55 sour bamboo shoots from diverse regions in Guangxi. Our findings reveal the Tropic of Cancer as a pivotal boundary influencing quality divergence. It is noteworthy that three organic acids (succinic acid, acetic acid, and oxalic acid), nine amino acids (alanine, glutamate, glycine, valine, methionine, leucine, isoleucine, phenylalanine, and proline), and three volatile compounds (2-methoxy-4-methylphenol, p-cresol, and acetic acid) were found to be present in higher concentrations in samples from the northern region, suggesting the influence of a distinct terroir effect. Spearman correlation analysis preliminarily linked Lactobacillus, Enhydrobacter, and Lactiplantibacillus to the biosynthesis of key metabolites like p-cresol and 2-methoxy-4-methylphenol, highlighting their significant role in flavor production, although the exact mechanisms require further investigation. This study contributes to our understanding of the regional characteristics of sour bamboo shoots and provides a foundation for future research on the influence of microbiota on flavor. The findings may inform the development of traditional fermented products with a consistent flavor profile across regions.