Technology of producing wax gourd with strong odor by inoculated fermentation

Technology of producing wax gourd with strong odor by inoculated fermentation was studied in this paper.Among 20 combinations of isolated strains,two of them were ideal in flavor formations:(1) 2%(V/V) Bacillus pumilus,2% (V/V) Shewanella putrefaciens,2%(V/V) Hansenula anomala were inoculated;(2) 2%(V/V) B.pumilus,2%(V/V) S.putrefaciens,2%(V/V) Corynebacterium minutissimum were inoculated,and then 2%(V/V) Hansenula anomala,2%(V/V) Saccharomyces cerevisiae and Lactobacillus plantarum were inoculated three days after the first inoculation.Through orthogonal tests,the panel organoleptic evaluation indicated that optimum mode of inoculated strains was that 2%(V/V) B.pumilus,2%(V/V) S.putrefaciens,2%(V/V) H.anomala were inoculated in wax gourd juice including 2%(V/V) lobster sauce juice and 1%(W/V) salt.The inoculated liquids were fermented for 10 days at 30℃,then the wax gourd was put in to continue the fermentation for another 10-15 days at 30℃.