Hexanal, pentanal, and heptanal were found to be normal components of commercially processed, fresh-pack dill pickles. Hexanal and pentanal were present at concentrations severalfold higher than their odor detection thresholds. These aldehydes were also found in pickles that were packed in the laboratory under anaerobic conditions. Injection of oxygen into pickles prepared in anaerobic conditio...

Analyses of various lipid fractions of sections of cucumbers and of good and bloated dill pickles showed that marked changes occur in all lipid fractions during fermentation. The most striking difference noted was the decrease in the phospholipid fraction. A nearly fourfold increase in free fatty acid, as well as a marked increase in the neutral fat fatty acids and unsaponifiables, occurred. Ga...

The Natural History Museum in London launched this month the first phase of a major project that will allow visitors not only greater access to its vast collections of specimens, but also the sight of researchers working with the material on several major research projects. Phase one of the new Darwin Centre at the museum, allows the public showing of 22 million zoology specimens preserved in j...

Background: Cucumber is one of the vegetables that are widely preserved by fermentation in brine. Vegetables such as cucumber are normally not washed in the commercial centers and this causes microbial growth during fermentation. At the beginning of the fermentation process, lactic acid bacteria, depending on the environmental conditions, begin to grow. The aim of this study was to compare the ...

The study was conducted to develop the mixed fermented vegetable pickles from carrot, green chilli and brinjal. Fermentation was carried in 10% salt solution, 8% salt plus 1% sugar solution and 8% salt plus 1% sugar and 1% acetic acid solution. During fermentation the acidity (expressed as lactic acid) increased with fermentation time progressed resulting in first order kinetics as carbohydrate...

Pickles are a type of traditional fermented vegetables in China. To ascertain the effect different lactic acid bacteria on pickles, chemical composition characteristics, flavor substances, and bacterial diversity pickles by natural bacteria, Lactobacillus plantarum R5, pentosus R8, L. R5 plus R8 were investigated this study. The results showed that enhanced decrease pH, increase total content, ...