现代食品科技2026，Vol.42Issue(4)：94-104,11.DOI:10.13982/j.mfst.1673-9078.2026.4.0132
不同盐度下潮汕地区芥菜酸菜的品质及微生物种群比较
Comparison of Quality and Microbial Community of Chaoshan Mustard Greens Pickles at Different Salinity Levels
摘要
Abstract
The aim of this study was to investigate the influence of brine concentration on certain physicochemical properties and microbial community characteristics in naturally fermented mustard greens pickles from the Chaoshan region.During the fermentation stage after pre-pickling,the salt concentration of the brine was adjusted to create gradients of 3 wt.％,4 wt.％,and 5 wt.％.Throughout fermentation,changes in brine salinity,total acidity,appearance and flavor,reducing sugar,amino acid nitrogen,total lactic acid bacteria count,and total colony count were measured,and high-throughput sequencing of the bacterial community on the pickles was performed at the end of fermentation.The results indicated that salt concentration significantly affected both physicochemical properties and microbial populations during fermentation.After 10 days of fermentation,the total acid content differed by 1.83 g·kg-1 between pickles fermented at 3 wt.％and 5 wt.％salt;the time to peak reducing sugar content differed by 3 days between these two concentrations,whereas the difference between 3 wt.％and 4 wt.％was 1.06 g·kg-1.Brine at 3 wt.％resulted in a higher proportion of spoilage and pathogenic bacteria,whereas brine at 5 wt.％partially inhibited the growth of non-halotolerant lactic acid bacteria,resulting in a lower proportion of lactobacilli(21％).Moreover,a lower salt concentration appeared to accelerate the fermentation process.Based on microbial composition and amino acid nitrogen content,brine with 4 wt.％salt was determined to be the most suitable for fermenting Chaoshan mustard greens pickles after pre-pickling.This study provides a theoretical basis for understanding the fermentation process of naturally fermented mustard greens pickles from the Chaoshan region and for selecting the appropriate salt concentration for preparing such pickles.关键词
潮汕地区芥菜酸菜/发酵过程/理化性质/高通量测序Key words
Chaoshan mustard greens pickles/fermentation process/physicochemical properties/high-throughput sequencing引用本文复制引用
马一轩,李汴生,阮征,李丹丹,谢财喜,郑钺颖..不同盐度下潮汕地区芥菜酸菜的品质及微生物种群比较[J].现代食品科技,2026,42(4):94-104,11.基金项目
广东省重点领域研发计划项目(2019B020219002) （2019B020219002）
