不同工厂泡青菜发酵过程中理化指标及细菌群落多样性的变化

Physicochemical Property and Bacterial Diversity in Pickled Mustard during the Fermentation from Different Factories

研究旨在利用高通量测序技术对不同工厂泡青菜发酵过程中的细菌群落结构变化进行比较,并探讨不同工厂泡青菜发酵过程中细菌群落与理化因子的关系。结果表明,J、L两厂泡青菜发酵中pH值、亚硝酸盐含量逐渐下降,总酸含量上升,但L厂泡青菜中pH值、亚硝酸盐含量下降速率快于J厂;两厂发酵初始阶段细菌群落组成差异较小,随着发酵的进行,差异逐渐增大,Lactobacillus、Halomonas、Weissella在J、L两厂的泡青菜中丰度相对较高,但不同样品中其丰度均不相同;L厂在发酵早期可检测到少量致病菌如Arcobacter、Vibrio等。关联性分析显示,Lactobacillus、Pediococcus、Halanaerobium等的相对丰度与总酸含量呈正相关,Pseudomonas、Brevibacterium、Cupriavidus等的相对丰度与总酸呈负相关;盐度可显著抑制Pseudomonas、Vibrio等有害微生物生长。总酸、盐度对微生物组成影响最大,发酵早期适当提高盐浓度可减少有害微生物的生长。

This study aimed to investigate bacterial diversity in the fermentation process of pickled mustard in different factories (factory J and factory L) and compare the microbial communities using high-throughput sequencing,and to explore the relationship between bacterial community and physicochemical factors.The results showed that the pH and nitrite content in factory J and factory L decreased gradually,while the total acid content increased,but the pH and nitrite content in factory L decreased faster than factory J.There was little difference in the composition of bacterial community in the initial stage of fermentation,but the difference gradually increased with the progress of fermentation.The abundance of Lactobacillus,Halomonas,and Weissella in Factory J and factory L were relatively high,but their abundances were not the same in different samples.Besides,a few food-borne pathogens like Arcobacter and Vibrio,can be detected in Factory L at the early stage of fermentation.Correlation analysis showed that,the abundance of Lactobacillus,Pediococcus and Halanaerobium were positive related with total acid,while the abundance of Pseudomonas,Brevibacterium and Cupriavidus were negatively related with total acid.The growth of many undesirable microorganisms such as Pseudomonas and Vibrio was inhibited by salinity.Total acid and salinity had the greatest effect on the microbial composition,and the addition of salt at the early stage of fermentation can inhibit the growth of harmful microorganisms.