Effects of industrial-scale pickling processes on the dynamic changes in the physicochemical indicators and microbial diversities of .

The effects of dry-salted and salt-fermented processing on the physicochemical characteristics and microbial communities of were systematically investigated. The results showed that the contents of total acid, amino acid nitrogen (AAN) and nitrite in the final products of dry-salted were greater than those in salt-fermented . Lactic acid was the dominant organic acid in the two types of . Dry-salted processing is more conducive to forming a high-quality reddish-brown color. During whole pickling process, the microbial diversity of dry-salted was higher than that of salt-fermented particularly in the early and middle stages of fermentation. For dry-salted 8 bacteria (, , , , , , ) and 1 fungus () showed a significant positive correlation with AAN. For salt-fermented , 8 bacteria (, , , and ) and 3 fungi (, , and ) exhibited significant positive correlations with AAN.