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Fermentation of Cucumbers in Anaerobic Tanks
Author(s) -
FLEMING H.P.,
McFEETERS R.F.,
DAESCHEL M.A.,
HUMPHRIES E.G.,
THOMPSON R.L.
Publication year - 1988
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.1365-2621.1988.tb10192.x
Subject(s) - fermentation , brine , lactobacillus plantarum , chemistry , food science , anaerobic exercise , lactic acid , lactobacillus , sodium , bacteria , biology , organic chemistry , physiology , genetics
A procedure was developed and tested for fermentation of cucumbers at low concentrations of NaCl in experimental, anaerobic tanks. The procedure included washing of the cucumbers, use of a buffered cover brine composed of 0.045M calcium acetate, sodium chloride to equilibrate at 2.7% or 4.6%, Lactobacillus plantarum culture, and N 2 purging to remove dissolved CO 2 . The fermentations were predominantly homofermentative, lactic acid accounting for 95% of the cucumber sugars fermented. Firmness retention of the fermented cucumbers during storage for 1 year was improved by heating packaged products to 69°C before storage, but firmness retention was acceptable in un‐heated products.