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华北地区四种特色传统发酵蔬菜的微生物群落与理化性质及其对品质和安全性的影响

Microbial Communities and Physiochemical Properties of Four Distinctive Traditionally Fermented Vegetables from North China and Their Influence on Quality and Safety.

作者信息

Liang Tingting, Xie Xinqiang, Wu Lei, Li Longyan, Li Haixin, Xi Yu, Feng Ying, Xue Liang, Chen Moutong, Chen Xuefeng, Zhang Jumei, Ding Yu, Wu Qingping

机构信息

School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.

Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China.

出版信息

Foods. 2021 Dec 22;11(1):21. doi: 10.3390/foods11010021.

DOI:10.3390/foods11010021
PMID:35010147
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8750469/
Abstract

The bacterial communities and physicochemical characteristics of four types of extremely distinctive traditionally fermented vegetables (pickled pepper (PP), pickled Brassica napobrassica (PBN), salted flowers of wild chives (SFWC), and pickled cucumber (PC)) were identified and compared from north China. was the main bacterial genus in PP and PBN samples, with only being observed in PBN. The predominant genus in SFWC was , while in PC they were were and . At the species level, , and were abundant in PP and PBN. were enriched in PP, and , and were observed in PBN. and were abundant in SFWC. Moreover, tartaric acid was the most physicochemical factor influencing microbial composition, followed by malic acid, titratable acidity (TA), and lactic acid. Furthermore, functional analysis demonstrated that the most genes of the bacterial profiles correlated with carbohydrate metabolism. However, some foodborne pathogens were existed, such as and . The results of this study provide detailed insight into the relationship between the bacterial communities and physicochemical indices of fermented vegetables, and may improve the quality and safety of traditional Chinese fermented vegetables.

摘要

对来自中国北方的四种极具特色的传统发酵蔬菜（泡辣椒（PP）、腌苤蓝（PBN）、野韭菜花酱（SFWC）和泡黄瓜（PC））的细菌群落和理化特性进行了鉴定和比较。 是PP和PBN样品中的主要细菌属，仅在PBN中观察到 。SFWC中的优势属是 ，而在PC中它们是 和 。在物种水平上， 、 和 在PP和PBN中含量丰富。 在PP中富集， 、 和 在PBN中被观察到。 和 在SFWC中含量丰富。此外，酒石酸是影响微生物组成的最主要理化因素，其次是苹果酸、可滴定酸度（TA）和乳酸。此外，功能分析表明，细菌图谱的大多数基因与碳水化合物代谢相关。然而，存在一些食源性病原体，如 和 。本研究结果为深入了解发酵蔬菜细菌群落与理化指标之间的关系提供了详细信息，并可能提高中国传统发酵蔬菜的质量和安全性。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b38f/8750469/b234f5f3226c/foods-11-00021-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b38f/8750469/f2d9a7173088/foods-11-00021-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b38f/8750469/5fd39814d8f6/foods-11-00021-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b38f/8750469/5c0d46ba4856/foods-11-00021-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b38f/8750469/98045f5f1dfb/foods-11-00021-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b38f/8750469/b3a6ea0b8603/foods-11-00021-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b38f/8750469/4397a212a20b/foods-11-00021-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b38f/8750469/52ecf46c6855/foods-11-00021-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b38f/8750469/c4561774a90e/foods-11-00021-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b38f/8750469/b234f5f3226c/foods-11-00021-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b38f/8750469/f2d9a7173088/foods-11-00021-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b38f/8750469/5fd39814d8f6/foods-11-00021-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b38f/8750469/5c0d46ba4856/foods-11-00021-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b38f/8750469/98045f5f1dfb/foods-11-00021-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b38f/8750469/b3a6ea0b8603/foods-11-00021-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b38f/8750469/4397a212a20b/foods-11-00021-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b38f/8750469/52ecf46c6855/foods-11-00021-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b38f/8750469/c4561774a90e/foods-11-00021-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b38f/8750469/b234f5f3226c/foods-11-00021-g009.jpg

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