Abstract:Fungi and their enzymes have long been thought to cause the softening of pasteurized gherkins; however, the exact fungal species and timing of contamination are unknown. Ready-to-sell pickle jars and blossoms of growing gherkins were inoculated with DNA-sequenced fungi isolated from rotting gherkins to cause softening at various stages of production. Ready-to-sell gherkins inoculated with Fusarium oxysporum, Fusarium equiseti, Galactomyces geotrichum, Mucor circinelloides, Mucor hiemalis, Mucor fragilis, Plect… Show more
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