Home About us MoEF Contact us Sitemap Tamil Website  
About Envis
Whats New
Research on Microbes
Microbiology Experts
Online Submission
Access Statistics

Site Visitors

blog tracking

Food Chemistry
Volume 377, 2022, 132004

Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites

Zhixun Shanga, Zi Yea, Meiqi Lia, Hongbing Renc

Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China.


Pickled chayote is a Chinese fermented vegetable with unique flavors and is favored by local consumers. However, little is known about its quality changes and microbial community succession during fermentation and the relationship between microbes and quality. In the work, the physicochemical quality attributes (pH, acidity, nitrite, texture, and color) and flavor properties (sugars, organic acids, free amino acid [FAA], and volatiles) were investigated. The results revealed that organic acids, FAAs, and key volatiles (esters, terpenes, alcohols, and phenols) significantly increased during fermentation. Lactobacillus was the dominant bacterial genus with Lactobacillus alimentarius being the prevalent species; Kazachstania and Pichia were dominant fungal genera with Kazachstania humilis and Pichia membranifaciens being the prevalent species. The microbial metabolic network found that bacteria (L. alimentariusL. futsaii, and L. paralimentarius) and fungi (K. humilis and P. membranifaciens) played significant roles in the physicochemical changes and flavor production of pickled chayote.

Copyright © 2005 ENVIS Centre ! All rights reserved
This site is optimized for 1024 x 768 screen resolution