Premium
Prevention of Mold‐Induced Softening in Air‐Purged, Brined Cucumbers by Acidification
Author(s) -
POTTS E. A.,
FLEMING H. P.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb05020.x
Subject(s) - softening , mold , acetic acid , food science , brine , chemistry , fermentation , lactic acid , bacteria , botany , biochemistry , biology , materials science , organic chemistry , composite material , genetics
Mold‐induced cucumber softening was prevented in air‐purged fermentations by 0.16% acetic acid (equilibrated). Cucumber softening and pectate depolymerase activity increased in air‐purged fermentations when the level of acid was decreased to 0.12% and below. Mold‐induced softening was prevented in natural (not acidified) fermentations by delaying purging until indigenous microflora had reduced the brine pH to 4.0. Direct contact of air bubbles and cucumbers was not a requirement for subsurface mold growth. In air‐purged commercial brines softening was evidenced by soft spots and skin blisters on cucumbers acidified with 0.05 and 0.0%, but not with 0.16%, acetic acid. In broth culture, growth of four mold isolates from soft cucumbers was inhibited by 0.3% acetic (pH 4.0) but not by up to 0.9% lactic acid (pH 3.0) at 5.3% NaCl.