Effect of Essential Oil on Quality Indexes of Pickled Mustard in Fermentation Process
The fermentation period of pickled mustard is long and it is susceptible to microbial contamination in the fermentation process.Therefore,eight combinations of compound essential oils are used to treat pickled mustard respectively,and the effects of different essential oil combinations on physicochemical indexes(pH,total acid and reducing sugar)and microbial indexes(total bacterial count,lactic acid bacteria and yeast)in the fermentation process of pickled mustard are investigated,and then grey correlation analysis is combined to find the optimal combination of essential oils which not only does not affect the normal fermentation of pickled mustard,but also inhibits the growth of harmful bacteria.The results show that essential oil has little effect on the propagation of lactic acid bacteria in pickled mustard,could significantly inhibit the growth of yeast and other microorganisms(P<0.05),and could ensure the quality of pickled mustard.The optimal combination of essential oils is group B:lemon+citronella+nutmeg.This study can provide data support for the green processing of pickled mustard.
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