Waste water containing high levels of NaCl from cucumber fermentation tank yards is a continuing problem for the pickled vegetable industry. A major reduction in waste salt could be achieved if NaCl were eliminated from the cucumber fermentation process. The objectives of this project were to ferment cucumbers in brine containing CaCl(2) as the only salt, to determine the course of fermentation...

UNLABELLED Cucumbers are preserved commercially by natural fermentations in 5% to 8% sodium chloride (NaCl) brines. Occasionally, fermented cucumbers spoil after the primary fermentation is complete. This spoilage has been characterized by decreases in lactic acid and a rise in brine pH caused by microbial instability. Objectives of this study were to determine the combined effects of NaCl and ...

A nontargeted, comprehensive 2-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) method was developed for the analysis of fermented cucumber volatiles before and after anaerobic spoilage. Volatile compounds extracted by solid-phase microextraction were separated on a polyethylene glycol 1st-dimension column and 14% cyanopropylphenyl 2nd-dimension column. Among 314 co...

the species of lactobacillus are widely present in many natural environments that areimportant in fermented processes. among these species some belong to the lactic acid bacteria group that areuseful in fermented food. one of the species of lactobacilli group such as l. plantarum provides health benefits,but their identification is one of the main issue. in order to proceed with this project, c...

The composition of pickling cucumbers varied with fruit size, which affected buffer capacity, sugar utilization, terminal pH, and texture of the fermented fruit. We found that as cucumber size increased (from less than 27 to 51 mm in dia), malic acid, pH, buffer capacity, and dry matter content decreased, and glucose and fructose contents increased. Fruit firmness and bloater damage were greate...

Commonly, pH measurements are used during the production of fermented cucumbers to indirectly monitor growth of lactic acid bacteria (LAB) and acid production. Redox potential (E(h)) measurements, which are determined by the potential of an electron to reduce an acceptor, could serve as an alternative tool to monitor the progress of fermentation allowing the detection of the metabolic activity ...

abstract: fermented cucumber is a traditional lactic acid fermentation that is related to the presence of microorganisms. in this study, the use of suitable l. plantarum starter culture with l.bulgaricus and s. thermophilus to improve the cucumber fermentation process with high quality has been studied. cucumbers in brine containing 4 to 6% nacl and 0.2 to 0.4% inulin (w/v) were inoculated with...

AIMS To evaluate the interaction between selected yeasts and bacteria and associate their metabolic activity with secondary cucumber fermentation. METHODS AND RESULTS Selected yeast and bacteria, isolated from cucumber secondary fermentations, were inoculated as single and mixed cultures in a cucumber juice model system. Our results confirmed that during storage of fermented cucumbers and in ...

This study investigated γ-aminobutyric acid (GABA) formation during natural lactic fermentation of cucumbers. Two lots cucumbers were fermented or acidified in duplicate 4 % sodium chloride (NaCl) brine and analyzed for GABA content over 6 months storage. was present fresh pickling at 0.83 ± 0.16 mM 0.56 0.30 mM, respectively. Additional generated (1.21 0.35 mM) remained stable time further pro...

The species of Lactobacillus are widely present in many natural environments that areimportant in fermented processes. Among these species some belong to the lactic acid bacteria group that areuseful in fermented food. One of the species of lactobacilli group such as L. plantarum provides health benefits,but their identification is one of the main issue. In order to proceed with this project, c...