该研究采用KCl替代NaCl自然发酵制备东北酸菜，采用高通量测序技术对酸菜样品的细菌菌群多样性进行分析，同时采用9分制评分法进行感官品质评价，考察不同KCl替代量（0、25%、50%、75%、100%）对东北酸菜细菌菌群多样性及感官品质的影响。结果表明，在所有酸菜样品中共检出454个菌属，其中，KCl替代量为50%时菌属种类最少（222），KCl替代量为100%时菌属种类最多（252）。KCl替代量对于酸菜的细菌菌群种类与相对丰度均有显著影响。KCl替代量为0与100%的样品与其他样品之间的物种差异性较大，KCl替代量在25%～75%之间的样品物种差异性较小。当KCl替代量为50%时，酸菜的苦味、整体评价发生显著变化。综上，KCl替代NaCl对酸菜中的细菌多样性会产生显著影响，当替代量＞50%时会对酸菜的感官品质产生不利的影响。

The sauerkraut in the Northeast China was made by natural fermentation with KCl substitution for NaCl, the bacterial diversity of sauerkraut samples was analyzed by high-throughput sequencing technology, and a 9-point scale method was used to evaluate the sensory quality. The effects of different KCl substitution amounts (0, 25%, 50%, 75%, and 100%) on the bacterial diversity and sensory quality of the Northeast sauerkraut were investigated. The results showed that a total of 454 bacterial genera were detected in all sauerkraut samples, of which the least number of bacterial genera was 222 when KCl substitution amount was 50%, and the greatest number of bacterial genera was 252 when KCl substitution was 100%. The KCl substitution amount had a significant effect on the species and relative abundance of bacterial flora in sauerkraut. The species difference was higher between the samples with substitution amount 0 and 100% and other samples, and less between samples with substitution amount 25%-75%. When the KCl substitution amount was 50%, the bitterness and overall evaluation of sauerkraut changed significantly. In summary, the KCl substitution for NaCl had a significant effect on the bacterial diversity of sauerkraut, and when the substitution amount exceeds 50%, it had a negative effect on the sensory quality of sauerkraut.