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Fermented foods offer simpler and more reproducible model ecosystems in which both community composition and environmental factors can be more precisely controlled and manipulated. In this study, we focused on fermented vegetables, which are typically dominated by lactic acid bacteria (LAB). However, it remains unclear why LAB consistently drive the spontaneous fermentation of vegetables and how factors such as vegetable substrates, salt addition, and carbon dioxide levels shape microbial community dynamics. We characterized the temporal microbial succession in standardized spontaneous fermentations of 11 different vegetables (including beetroot, bell pepper, cabbage, carrot, cucumber, fennel, green asparagus, leek, parsnip, sunroot, and tomato), revealing a robust and recurrent dominance of\n                      <jats:italic toggle=\"yes\">Leuconostoc<\/jats:italic>\n                      and other LAB across substrates. Additionally, we investigated the impact of varying salt concentrations and found that lower salt levels delayed the establishment of the typically LAB-dominated community\n                      <jats:italic toggle=\"yes\">,<\/jats:italic>\n                      while promoting a higher abundance of\n                      <jats:italic toggle=\"yes\">Weissella<\/jats:italic>\n                      and multiple\n                      <jats:italic toggle=\"yes\">Enterobacterales<\/jats:italic>\n                      taxa. Notably, these salt reduction-induced effects were mitigated by CO\n                      <jats:sub>2<\/jats:sub>\n                      injection, which reduced\n                      <jats:italic toggle=\"yes\">Enterobacterales<\/jats:italic>\n                      levels and increased the overall abundance of\n                      <jats:italic toggle=\"yes\">Lactobacillales<\/jats:italic>\n                      . Together, these findings demonstrate how targeted manipulation of environmental parameters, such as salinity and gas composition, can be used to uncover ecological principles governing microbial succession and community assembly in reproducible fermentation-based model ecosystems.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>IMPORTANCE<\/jats:title>\n                    <jats:p>Understanding the ecological principles that shape microbial community assembly is essential for advancing our knowledge of microbial ecosystems. Fermented vegetables, which are increasingly popular among the general population, provide a tractable and reproducible model system to study microbial succession. By systematically manipulating variables such as vegetable substrate, salinity, and gas composition, we identified the effects of these factors on microbial dynamics throughout the fermentation. These insights not only enhance our understanding of the microbial ecology of these man-made food systems but also suggest directions for novel strategies to optimize fermentation processes for the production of faster, safer, and more flavorful foods.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1128\/spectrum.03578-25","type":"journal-article","created":{"date-parts":[[2026,7,1]],"date-time":"2026-07-01T01:19:26Z","timestamp":1782868766000},"update-policy":"https:\/\/doi.org\/10.1128\/asmj-crossmark-policy-page","source":"Crossref","is-referenced-by-count":0,"title":["From diversity to dominance: how salt and CO\u2082 shape LAB-dominated ecosystems in vegetable fermentations"],"prefix":"10.1128","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7509-2902","authenticated-orcid":true,"given":"Tom","family":"Eilers","sequence":"first","affiliation":[{"id":[{"id":"https:\/\/ror.org\/008x57b05","id-type":"ROR","asserted-by":"publisher"}],"name":"Department of 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