Characterization of microbiota of naturally fermented sauerkraut by high-throughput sequencing.

is a traditionally fermented cabbage, with a unique taste and beneficial properties, in northeast China. The taste and flavor of vary from region to region, owing to the differences in microorganisms. Illumina MiSeq sequencing was used to identify and quantify the microbial community composition of the broth and leaves of the naturally fermented collected from northeast China. The alpha and beta diversity of the samples from three areas in Heilongjiang province shown that the complexity of bacterial diversity of the three samples was C, A and B in turn. The widely existed in fermented , of these, , subsp. , subsp. , and were more abundant in the leaves than in fermentation broth. Other genera of lactic acid bacteria and , which have potential probiotic properties, were also present. However, some harmful bacteria such as and were also detected.