Dynamic Changes in Physicochemical Properties, Qualities, and Microbiota of Cooked Ma Bamboo Shoots (Dendrocalamus latiflorus Munro) During Natural Fermentation

This study systematically investigated the physicochemical characteristics, quality attributes, and microbial community dynamics of Ma bamboo shoots (Dendrocalamus latiflorus Munro) during natural fermentation following thermal treatment. The results indicated a gradual decrease in protein, soluble sugars, vitamin C, total pectin, water-soluble pectin, total amino acids, and pH over the course of fermentation. Notably, threonine was detected on the fifth day, and the accumulation of organic acids such as lactic acid and succinic acid contributed to the development of a characteristic sour flavor in the fermented shoots. In terms of quality attributes, the fermented Ma bamboo shoots exhibited a dark yellow–green coloration. Morphological alterations and partial damage to thin-walled cells were associated with significant reductions in hardness and cohesiveness. Microbial analysis revealed that the genus Lactobacillus became predominant, accounting for 92% of the bacterial population by the seventh day of fermentation.