Abstract
Yeasts have been reported to be responsible for flavor compound formation in, and the quality of, pickled wax gourd. In this study, the diversity of yeasts and their predominant species in pickled wax gourd, as well as the capability to produce aroma compounds were detected by 5.8 S rDNA-ITS clone library combined with RT-PCR technology and GC–MS. It showed the predominant yeast species in the pickling processing were Issatchenkia orientalis, Pichia kudriavzevii and Candida xylopsoci, and clones numbers of each yeast species reached 107 copies mL–1. A total of 66 volatile constituents were identified and quantified, and the major volatile compounds of pure culture with yeast were alcohols, which were the critical flavor composition of pickled wax gourd. Together, these results could provide information about the quality control of pickled wax gourd including the flavor composition and the growth of predominant microbial species.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
