吴昕怡,田浩,朱志妍,王瀚墨,李雪瑞,刘秀嶶

• 1:云南省农业科学院农产品加工研究所

摘要(Abstract)：

腌制芥菜发酵周期长，发酵过程中易受微生物污染。因此，该研究以8个复配精油组合分别处理腌制芥菜，考察不同精油组合对腌制芥菜发酵过程中理化指标(pH、总酸和还原糖)与微生物指标(菌落总数、乳酸菌和酵母菌)的影响，结合灰色关联度分析，以期找到一个既不影响腌制芥菜正常发酵，又能抑制有害菌生长的最佳精油组合。研究结果表明，精油对腌制芥菜中乳酸菌繁殖的影响较小，且能够显著抑制酵母菌和其他微生物的生长(P<0.05),保证腌制芥菜的品质，最优精油组合为B组：柠檬+香茅+肉豆蔻。该研究可为腌制芥菜的绿色加工提供数据支撑。

关键词(KeyWords)： 腌制芥菜;复配精油组合;发酵过程;灰色关联度;抑菌

Abstract:

Keywords:

基金项目(Foundation): 云南省科技厅重大科技专项(202202AE090017)

作者(Author): 吴昕怡,田浩,朱志妍,王瀚墨,李雪瑞,刘秀嶶

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