怀集黄菜是肇庆怀集的一种特色发酵萝卜叶菜，仍采用步骤繁琐、耗时长的传统发酵工艺。为改进怀集黄菜传统工艺和提高产品质量，揭示自然发酵黄菜的微生物群落结构以挖掘其菌种资源，论文选取了当地四种具有代表性的自然发酵黄菜，采用扩增子测序分析其微生物多样性，并通过冗余分析、Spearman相关性分析确定影响黄菜品质的关键微生物，为黄菜的产业化提供理论指导。结果表明，自然发酵黄菜具有丰富的微生物多样性，主要细菌属包括乳杆菌属、魏斯氏菌属、片球菌属、甲基杆菌属、假单胞菌属、鞘氨醇单胞菌属和Allorthizobium-Neorhizobium-Pararhizobium-Rhizobiu，丰度最高的主要菌种为植物乳杆菌植物亚种（Lactobacillus plantarum subsp. plantarum）、消化乳杆菌（Lactobacillus alimentarius）、食窦魏斯氏菌（Weissellacibaria）、乳酸片球菌（Pediococcusacidilactic）、莫氏土壤杆菌（Agrobacterium larrymoorei）、人参皂苷乳杆菌（Lactobacillus ginsenosidimutans）和偶氮假单胞菌（Pseudomonas azotoformans）。盐度、pH值、水分活度、总酸是影响黄菜细菌群落组成的主要因素，乳杆菌属、片球菌属、魏斯氏菌属为促进黄菜品质的关键菌属，种水平则体现在植物乳杆菌植物亚种、乳酸片球菌、食窦魏斯氏菌对促进黄菜酸味、色泽和质构的保持作用。研究结果表征了自然发酵黄菜的微生物群落结构和主导菌属与品质之间的关系，有助于实现黄菜发酵过程的品质控制。

Huaiji Huangcai is a fermented radish greens product unique to Huaiji County in Zhaoqing City of Guangdong Province, China. It is produced through a meticulous, time-consuming, traditional fermentation process. Herein, we aimed to improve the traditional processing method to enhance Huaiji Huangcai quality and to elucidate the microbial community structure of naturally fermented Huangcai for the exploitation of its microbial resources. Four naturally fermented Huangcai products representative of the region were selected for microbial diversity analysis using amplicon sequencing. The core microorganisms affecting the quality of Huangcai were identified through redundancy and Spearman’s correlation analysis, with the aim of providing theoretical guidance for future industrialization of Huangcai production. The results indicate that naturally fermented Huangcai had high microbial diversity, with Lactobacillus, Weissella, Pediococcus, Methylobacterium, Pseudomonas, Sphingomonas, and Allorthizobium-Neorhizobium-Pararhizobium-Rhizobiu being the main bacterial genera. Bacterial species with the highest abundances included Lactobacillus plantarum subsp. plantarum, Lactobacillus alimentarius, Weissella cibaria, Pediococcus acidilactici, Agrobacterium larrymoorei, Lactobacillus ginsenosidimutans, and Pseudomonas azotoformans. Salinity, pH, water activity, and total acidity were the main factors affecting the bacterial community composition of Huangcai. Lactobacillus, Pediococcus, and Weissella were essential bacterial genera that enhanced Huangcai quality; at the species level, Lactobacillus plantarum subsp. plantarum, Pediococcus acidilactici, and Weissella cibaria contributed to the improvement of sour taste and color as well as maintaining Huangcai texture. Our study enabled the characterization of the microbial community structure of naturally fermented Huangcai and elucidated the relationships between the dominant bacteria and Huangcai quality, which is beneficial to quality control during Huangcai fermentation.

广东省重点领域研发计划项目（2019B020212002）