商用酸菜和发酵黄瓜的微生物群和质量指数
Renata Choińska1, Katarzyna Piasecka-Jóźwiak1, Olga Świder2
1Department of Fermentation Technology, Prof. W. Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Warsaw, Poland.
Environmental microbiology reports
|December 12, 2025
概括
评估了菜和黄瓜等发酵蔬菜的质量. 微生物分析揭示了多种不同的细菌,而一些样本中的生物氨基水平超过了安全限值,表明潜在的健康风险.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 分析化学 分析化学
背景情况:
- 酸菜和发酵黄瓜是欧洲受欢迎的发酵蔬菜.
- 评估它们的质量和微生物成分至关重要.
研究的目的:
- 评估商业发酵黄瓜和酸菜的质量和细菌微生物群.
- 量化生物氨基含量,并确定与微生物群落的潜在相关性.
主要方法:
- 纳米孔测序用于微生物的识别和量化.
- 超高性能液体染色学-双重质谱学用于生物氨基分析.
- 物理化学分析和斯皮尔曼相关性.
主要成果:
- 样品之间物理化学性质的显著差异.
- 乳酸菌种占主导地位,像Latilactobacillus,Leuconostoc和Lactiplantibacillus这样的属是最常见的.
- 普特雷辛和卡达维林是普遍存在的生物胺;一些样品超过了毒性限值.
- 在特定细菌 (Secundilactobacillus,Levilactobacillus) 和生物氨基含量 (cadaverine, histamine) 之间发现了积极的相关性.
结论:
- 商业发酵蔬菜表现出多样化的微生物特征和可变的生物氨基胺水平.
- 某些细菌系与更高的生物氨基积有关.
- 调查结果强调了监测微生物组成和生物原胺对于发酵食品安全的重要性.
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