研究了广州市售（超市和农贸市场）的成品绿豆芽、黄豆芽、豌豆苗和实验室自种绿豆芽的微生物的生长情况和主要细菌鉴定，并用16S基因高通量测序方法对豆芽整体微生态组成进行测定。结果表明：成品绿豆芽中微生物总量为106~107 CFU/g，主要来自豆种，子叶部分中细菌总数为8.80×107 CFU/g，消毒组发芽36 h菌落总数为8.10×106 CFU/g，未消毒组发芽24 h菌落总数7.90×106 CFU/g，微生物的种类主要为克雷伯氏菌、肠杆菌、泛菌属、柠檬酸细菌，而整体微生态中核心菌群为蓝细菌、变形菌门、厚壁菌门和拟杆菌门。对从绿豆芽中分离的20株肠杆菌属细菌运用纸片扩散法进行11种药敏试验，结果显示细菌均对红霉素、利福平、头孢西丁、克林霉素、青霉素这五种抗生素显现出显著的耐药性。该研究结果显示市售的豆芽菜均携带大量的微生物，其中的肠杆菌属细菌是条件致病菌，具有广泛的抗生素耐药性。化学消毒剂能延长绿豆芽货架期约12 h，如果生食或是烹调方式不正确有可能带来安全性问题，值得生产企业，政府监管部门和广大消费者借鉴。

The microbial growth and identification of main microorganisms in mung bean sprouts, soybean sprouts, pea seedlings sold in Guangzhou (supermarkets and farmers' markets), and the laboratory-grown mung bean sprouts were studied, and the overall microecological composition of bean sprouts was determined using 16S gene high-throughput sequencing method. The results showed that the total number of microorganisms in the finished mung bean sprouts was 106~107 CFU/g, which mainly came from the bean seeds (8.80×107 CFU/g in the cotyledon). The total number of the microorganisms was 8.10×106 CFU/g for the sterilized group after 36 h of germination and 7.90×106 CFU/g for the unsterilized group after 24 h of germination. The major microbial species were mainly Klebsiella, Enterobacteria, Pantobacteria, and Citrobacter. The core microbial groups in the overall microecology were Cyanobacteria, Proteobacteria, Firmicutes, and Bacteroidetes. Eleven drug susceptibility tests were conducted on 20 strains of Enterobacteriaceaes isolated from mung bean sprouts by the disk diffusion method. The results showed that the bacteria exhibited significant resistance to five antibiotics, namely erythromycin, rifampicin, cefoxitin, clindamycin, and penicillin. Results of this study showed that the commercially available bean sprouts carried a large number of microorganisms, among which the Enterobacteriaceae are opportunistic pathogens with broad-spectrum antibiotic resistance. Chemical disinfectants could extend the shelf life of mung bean sprouts by about 12 h. Consuming raw or inappropriately cooked bean sprouts would cause safety problems, which is worthy of reference for manufacturers, government regulatory authorities and consumers.

广东省科技厅国际科技合作项目（2023A0505050160）；广东省科技厅国际科技合作基地项目（2021A0505020016）