缙云梅干菜腌制过程中细菌群落与品质的变化

doi:10.3969/j.issn.1004-1524.20240471

浙江农业学报 ›› 2025, Vol. 37 ›› Issue (6): 1336-1343.DOI: 10.3969/j.issn.1004-1524.20240471

缙云梅干菜腌制过程中细菌群落与品质的变化

张程程¹(), 范涛², 章检明¹, 赵风亮², 忻晓庭¹, 牛海月¹, 刘大群¹^,^*()

1.浙江省农业科学院食品科学研究所,全省生鲜食品智慧物流与加工重点实验室,浙江杭州 310021
2.浙江菜味居农业开发有限公司,浙江丽水 321499

收稿日期:2024-05-28 出版日期:2025-06-25 发布日期:2025-07-08
作者简介:张程程(1990—),女,浙江开化人,博士,副研究员,主要从事蔬菜粮油加工方面的研究。E-mail:zccwsf@126.com
通讯作者: *刘大群,E-mail:liudaqun@zaas.ac.cn
基金资助:
浙江省“三农九方”农业科技协作计划(2024SNJF021)

Changes of bacterial community and quality during pickling process of Jinyun pickled and dried mustard

ZHANG Chengcheng¹(), FAN Tao², ZHANG Jianming¹, ZHAO Fengliang², XIN Xiaoting¹, NIU Haiyue¹, LIU Daqun¹^,^*()

1. Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
2. Zhejiang Caiweiju Agricultural Development Co., Ltd., Lishui 321499, Zhejiang, China

Received:2024-05-28 Online:2025-06-25 Published:2025-07-08

摘要/Abstract

摘要： 为探究缙云梅干菜茎、叶腌制过程中细菌群落与品质的变化,对腌制15 d内茎、叶部分的可滴定酸含量、pH值、亚硝酸盐含量、有机酸含量,以及细菌群落结构的动态变化进行监测。结果表明:缙云梅干菜的叶腌制9~12 d后达到成熟,此时,可滴定酸含量、pH值趋于稳定,亚硝酸盐含量较低(2.02~2.43 mg·L^-1),乳酸、乙酸等有机酸含量较高,乳杆菌属(Latilactobacillus)、魏斯氏菌属(Weissella)、乳球菌属(Lactococcus)、明串珠菌属(Leuconostoc)等有益的乳酸菌占优势,适宜用于下一步加工。茎的腌制成熟速度慢于叶,可滴定酸含量和有机酸含量总体低于叶,适宜的腌制时间为15 d。研究结果对缙云梅干菜的腌制加工和质量控制具有指导意义。

关键词: 茎, 叶, 腌制, 细菌群落, 品质

Abstract:

In order to explore the changes of bacterial community and quality during the pickling process of stem and leaf of Jinyun pickled and dried mustard, the dynamic changes of titratable acid, pH value, nitrite content, organic acid content and bacterial community structure in stem and leaf were monitored during the pickling process within 15 days. The results showed that the leaf could reach mature after pickling for 9-12 days, which was suitable for further processing. At this time, the titratable acid content and pH value were stable, and the nitrite content was low within 2.02-2.43 mg·L^-1. In addition, the content of organic acids such as lactic and acetic acid was high, and the beneficial lactic acid bacteria such as Latilactobacillus, Weissella, Lactococcus and Leuconostoc were dominant. The ripening rate of stem was slower than that of leaf, its titratable acid content and organic acid content were lower than those of leaf, and its appropriate pickling time was about 15 days. These findings could provide theoretical foundation for processing and quality control of Jinyun pickled and dried mustard.

Key words: stem, leaf, pickling, bacterial community, quality

中图分类号:

TS255.52

张程程, 范涛, 章检明, 赵风亮, 忻晓庭, 牛海月, 刘大群. 缙云梅干菜腌制过程中细菌群落与品质的变化[J]. 浙江农业学报, 2025, 37(6): 1336-1343.

ZHANG Chengcheng, FAN Tao, ZHANG Jianming, ZHAO Fengliang, XIN Xiaoting, NIU Haiyue, LIU Daqun. Changes of bacterial community and quality during pickling process of Jinyun pickled and dried mustard[J]. Acta Agriculturae Zhejiangensis, 2025, 37(6): 1336-1343.

图/表 5

图1 缙云梅干菜茎、叶腌制过程中pH值与可滴定酸含量的变化

Fig.1 Changes of pH value and titratable acidity content during pickling process of stem and leaf of Jinyun Meigancai

表1 茎、叶腌制过程中亚硝酸盐含量的变化

Table 1 Changes of nitrite content during pickling process of stem and leaf mg·L-1

t/d	亚硝酸盐含量Nitrite content
t/d	茎Stem	叶Leaf
1	219.77±0.29	8.16±2.02
3	92.79±18.19	4.45±0.09
6	1.86±0.12	2.41±0.13
9	1.92±0.08	2.02±0.32
12	2.34±1.88	2.43±1.17
15	2.07±0.67	3.08±0.36

图2 茎、叶腌制过程中细菌群落结构在门水平上的变化 Proteobacteria,变形菌门;Firmicutes,厚壁菌门;Bacteroidota,拟杆菌门;Actinobacteriota,放线菌门;Cyanobacteria,蓝菌门;Verrucomicrobiota,疣微菌门;Patescibacteria,髌骨细菌门;Desulfobacterota,脱硫杆菌门;Fusobacteriota,梭杆菌门;Nitrospirota,硝化螺旋菌门;Campylobacterota,弯曲菌门;Deferribacterota,脱铁杆菌门;Planctomycetota,浮霉菌门;Acidobacteriota,酸杆菌门;Spirochaetota,螺旋体门;unclassified,未分类;Chloroflexi,绿弯菌门;Synergistota,互养菌门;Gemmatimonadota,芽单胞菌门;Myxococcota,黏球菌门;Deinococcota,奇异球菌门;Bdellovibrionota,蛭弧菌门;Chlamydiae,衣原体门;Latescibacterota,迟杆菌门;Hydrogenedentes,食氢菌门;Others,其他。

Fig.2 Changes of bacterial communities in stem and leaf at phylum level

图3 茎、叶腌制过程中细菌群落结构在属水平上的变化 Latilactobacillus,乳杆菌属;Weissella,魏斯氏菌属;Xanthomonas,黄单胞菌属;Pseudomonas,假单胞菌属;Stenotrophomonas,寡养单胞菌属;Chryseobacterium,金黄杆菌属;Lactococcus,乳球菌属;Sphingobacterium,鞘氨醇杆菌属;Flavobacterium,黄杆菌属;Erwinia,欧文氏菌属;Enterobacteriaceae_unclassified,肠杆菌科未分类属;Serratia,沙雷氏菌属;Enterobacter,肠杆菌属;Sphingomonas,鞘氨醇单胞菌属;Duganella,杜擀氏菌属;Pedobacter,土地杆菌属;Pantoea,泛菌属;Rahnella,拉恩氏菌属;Leuconostoc,明串珠菌属;Pectobacterium,果胶杆菌属;Rhodococcus,红球菌属;Citrobacter,柠檬酸杆菌属;Hydrogenophaga,氢噬胞菌属;Carnobacterium,肉杆菌属;Brevundimonas,短波单胞菌属;Raoultella,拉乌尔菌属;Others,其他。

Fig.3 Changes of bacterial communities in stem and leaf at genus level

图4 茎、叶腌制过程中有机酸含量的变化

Fig.4 Changes of organic acid content during pickling process of stem and leaf

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缙云梅干菜腌制过程中细菌群落与品质的变化

Changes of bacterial community and quality during pickling process of Jinyun pickled and dried mustard

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