Dynamic changes in microbiota during fermentation of bamboo shoots under varying conditions in Guangxi, China.

The relative species abundance and bacterial diversity in the bamboo shoot portions both showed an increasing trend in the order U > M > D.

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This is because microbial biomarkers are often based on specific fermentation patterns or relatively stable microbial community structures, and in the non-fermentor-driven fermentation dynamic environment, it is difficult to accurately capture markers with real indicative significance, and the dynamic changes of microbial communities represented by these markers become elusive, which can easily lead to mislead the subsequent analysis and conclusion derivation.

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