Sun Yeting, Zhao Xiaoyan, Ma Yue, Ma Zhihong, He Zhaoying, Zhao Wenting, Wang Pan, Zhao Shuang, Wang Dan
Institute of Agri-food Processing and Nutrition, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
Institute of Quality Standard and Testing Technology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
Foods. 2022 Jun 8;11(12):1683. doi: 10.3390/foods11121683.
Microbial community distribution in vegetables can affect their quality. This study analyzed the distribution of the microbial community at various stages during processing and storage with the microbial diversity analysis, and evaluated the correlation between the dominant bacteria and sensory quality of lettuce using correspondence analysis with multiple regression analysis. Results showed that the process of washing, cutting, then disinfection and dewatering could change the community distribution and dominant bacteria in lettuce, and maintain better texture, morphology, aroma, color qualities of lettuce. The total number of colonies and relative abundance of in fresh-cut lettuce decreased, while and increased during processing and pre-storage (storage for 6 h, 12 h and 1 d). After storage for 3 d, the total number of colonies in lettuce increased (more than 5 log CFU/g), especially the relative abundance of , which led to the obvious deterioration of the sensory quality of lettuce. Throughout the process, the number of , , and was less than 100 CFU/g and 3 MPN/g. The number of typical pathogenic bacteria, , and O157:H7, was below the detection limit. Overall, the prevention and control of psychrotrophic in lettuce was still necessary. These results will provide useful information for the fresh-cut lettuce industry.
蔬菜中的微生物群落分布会影响其品质。本研究通过微生物多样性分析，对加工和储存各阶段的微生物群落分布进行了分析，并使用对应分析和多元回归分析评估了生菜中优势菌与感官品质之间的相关性。结果表明，清洗、切割、然后消毒和脱水的过程会改变生菜中的群落分布和优势菌，并保持生菜更好的质地、形态、香气和颜色品质。鲜切生菜在加工和预储存（储存6小时、12小时和1天）过程中，菌落总数和[具体菌种名称1]的相对丰度下降，而[具体菌种名称2]和[具体菌种名称3]增加。储存3天后，生菜中的菌落总数增加（超过5 log CFU/g），尤其是[具体菌种名称4]的相对丰度增加，导致生菜的感官品质明显下降。在整个过程中，[具体菌种名称5]、[具体菌种名称6]和[具体菌种名称7]的数量均小于100 CFU/g和3 MPN/g。典型病原菌[具体菌种名称8]、[具体菌种名称9]和O157:H7的数量低于检测限。总体而言，仍有必要防控生菜中的嗜冷菌。这些结果将为鲜切生菜产业提供有用信息。
