Dynamics of Lactic Acid Bacteria Dominance in Sour Bamboo Shoot Fermentation: Roles of Interspecies Interactions and Organic Acid Stress

To elucidate the mechanisms underlying the formation of the bacterial community pre- dominantly composed of lactic acid bacteria (LAB) in sour bamboo shoots, the dynamics of the bacterial community structure and the influence of organic acids on the growth of dominant species were investigated. The results showed that the dominant bacteria in sour bamboo shoots changed from Enterobacteriaceae at first to LAB after fermentation. Correlation analysis revealed that organic acids, especially...