Abstract: Pickled radish was tested for dynamic changes in yeast count and species during storage at 4 ℃. The results showed that after 15-day storage, yeast count in pickled radish exhibited an obvious reduction from 4.67 × 102  to 13 CFU/g. Four yeast strains were isolated from 1-day stored samples and identified as Candida parapsilosis, Hansenula anomala, Rhodotorula acheniorum and Brettanomyces anomalus. However, only Rhodotorula acheniorum was isolated and identified in 30-day stored samples. Moreover, the amount of sugar addition had a great impact on the flavor of pickled radish during 4 ℃ storage. These findings collectively provide a useful guidance for the quality control of pickled vegetables.

Key words: pickled vegetables, yeast, identification, low temperature, storage