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

doi:10.3969/j.issn.1004-1524.20240471

Acta Agriculturae Zhejiangensis ›› 2025, Vol. 37 ›› Issue (6): 1336-1343.DOI: 10.3969/j.issn.1004-1524.20240471

• Food Science • Previous Articles Next Articles

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

Abstract

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

CLC Number:

TS255.52

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.

Figures/Tables 5

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

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

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

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

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

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

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