{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T19:38:05Z","timestamp":1790883485653,"version":"4.1.0"},"reference-count":47,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2024,4,21]],"date-time":"2024-04-21T00:00:00Z","timestamp":1713657600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Guangdong Basic and Applied Basic Research Foundation","award":["2021B1515140041"],"award-info":[{"award-number":["2021B1515140041"]}]},{"name":"Guangdong Basic and Applied Basic Research Foundation","award":["20234408-01KCJ-G"],"award-info":[{"award-number":["20234408-01KCJ-G"]}]},{"name":"Guangdong Basic and Applied Basic Research Foundation","award":["KCYCXPT2017007"],"award-info":[{"award-number":["KCYCXPT2017007"]}]},{"name":"SSL Science and Technology Commissioner Project","award":["2021B1515140041"],"award-info":[{"award-number":["2021B1515140041"]}]},{"name":"SSL Science and Technology Commissioner Project","award":["20234408-01KCJ-G"],"award-info":[{"award-number":["20234408-01KCJ-G"]}]},{"name":"SSL Science and Technology Commissioner Project","award":["KCYCXPT2017007"],"award-info":[{"award-number":["KCYCXPT2017007"]}]},{"name":"High-level Talents Project of Dongguan University of Technology","award":["2021B1515140041"],"award-info":[{"award-number":["2021B1515140041"]}]},{"name":"High-level Talents Project of Dongguan University of Technology","award":["20234408-01KCJ-G"],"award-info":[{"award-number":["20234408-01KCJ-G"]}]},{"name":"High-level Talents Project of Dongguan University of Technology","award":["KCYCXPT2017007"],"award-info":[{"award-number":["KCYCXPT2017007"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Changes to the microbial community during pickled cucumber fermentation were studied using the 16S rDNA technique. The changes of volatile organic compounds (VOCs) during pickled cucumber fermentation were studied by gas chromatograph\u2013ion mobility spectrometry. At the phylum level, Cyanophyta and Proteobacteria were the dominant flora in the natural fermentation group, and Firmicutes were the dominant flora in the added-bacteria fermentation group. At the generic level, the addition of Lactobacillus led to changes in the community of the bacteria in the added-bacterial fermentation group and decreased the species abundance of other bacteria. In total, 75 volatile organic compounds were identified from naturally fermented pickled cucumber, and 60 volatile organic compounds were identified from fermented pickled cucumber with bacterial addition. The main metabolites were esters, aldehydes, acids, alcohols, ketones, alkanes, nitriles, and alkenes. These metabolites will bring their unique aroma components to the pickled cucumber. Metabolomic analysis of the O2PLS model showed that Weissella and Lactobacillus were closely and positively correlated with nine alcohols, six esters, five aldehydes, four acids, three ketones, and one pyrazine. Pseudomonas and norank_f_Mitochondria show a close positive correlation with four kinds of alcohols, two kinds of esters, one kind of aldehyde, and one kind of nitrile.<\/jats:p>","DOI":"10.3390\/foods13081275","type":"journal-article","created":{"date-parts":[[2024,4,22]],"date-time":"2024-04-22T03:57:07Z","timestamp":1713758227000},"page":"1275","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":11,"title":["Analysis of Pickled Cucumber Products, Based on Microbial Diversity and Flavor Substance Detection"],"prefix":"10.3390","volume":"13","author":[{"given":"Xiaoyue","family":"Tang","sequence":"first","affiliation":[{"name":"Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiangyu","family":"Chen","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical and Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fuxiang","family":"Li","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical and Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mengmeng","family":"Huang","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lele","family":"Xie","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jingping","family":"Ge","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongzhi","family":"Ling","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1520-5477","authenticated-orcid":false,"given":"Keke","family":"Cheng","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical and Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,4,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1475","DOI":"10.1111\/1750-3841.16112","article-title":"Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles","volume":"87","author":"Lafountain","year":"2022","journal-title":"J. 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