Chien Hung-I, Yen Yu-Fan, Lee Yi-Chen, Wei Pi-Chen, Huang Chun-Yung, Tseng Chih-Hua, Yen Feng-Lin, Tsai Yung-Hsiang
Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan.
Department of Bioscience and Biotechnology, National Taiwan Ocean University, Keelung 202301, Taiwan.
Biology (Basel). 2023 Feb 6;12(2):258. doi: 10.3390/biology12020258.
We assessed the microbial and chemical qualities and microbiomes of 14 mustard pickle products coded sequentially from A to N and sold in traditional Taiwanese markets. The results showed that the aerobic plate count and lactic acid bacteria count of commercially available mustard pickle products were 2.18-4.01 and <1.0-3.77 log CFU/g, respectively. Moreover, no coliform bacteria, , , spp., or were detected in any of the samples. Analysis of the chemical quality showed that the sulfite content of all samples exceeded 30 ppm, which is the food additive limit in Taiwan. Furthermore, the mean contents of eight biogenic amines in the mustard pickle product samples were below 48.0 mg/kg. The results of high-throughput sequencing showed that the dominant bacterial genera in sample A were spp. (25%), (25%), and (10%), in sample C they were (62%) and (15%), in sample E it was (97%), and in sample J it was (57%). Mustard pickle product samples from different sources contained different microbiomes. The dominant bacterial family was in all samples except for sample A. In contrast, the microbiome of sample A mainly consisted of and , which may have resulted from environmental contamination during storage and sales. The result of this work suggests it may be necessary to monitor sulfite levels and potential sources of bacterial contamination in mustard pickle products, and to take appropriate measures to rule out any public health risks.
我们评估了14种在台湾传统市场销售的芥菜泡菜产品的微生物和化学质量以及微生物群落，这些产品按顺序编码为A到N。结果表明，市售芥菜泡菜产品的需氧平板计数和乳酸菌计数分别为2.18 - 4.01和<1.0 - 3.77 log CFU/g。此外，在任何样品中均未检测到大肠菌群、 、 属或 。化学质量分析表明，所有样品的亚硫酸盐含量均超过30 ppm，这是台湾的食品添加剂限量。此外，芥菜泡菜产品样品中八种生物胺的平均含量低于48.0 mg/kg。高通量测序结果表明，样品A中的优势细菌属为 属（25%）、 （25%）和 （10%），样品C中的优势细菌属为 （62%）和 （15%），样品E中的优势细菌属为 （97%），样品J中的优势细菌属为 （57%）。不同来源的芥菜泡菜产品样品含有不同的微生物群落。除样品A外，所有样品中的优势细菌科均为 。相比之下，样品A的微生物群落主要由 和 组成，这可能是由于储存和销售过程中的环境污染所致。这项工作的结果表明，可能有必要监测芥菜泡菜产品中的亚硫酸盐水平和细菌污染的潜在来源，并采取适当措施排除任何公共卫生风险。
