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Effects of Anions and Cations on Sugar Utilization in Cucumber Juice Fermentation
Author(s) -
Lu Z.,
Fleming H.P.,
Feeters R.F.,
Yoon S.A.
Publication year - 2002
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.1365-2621.2002.tb09469.x
Subject(s) - chemistry , fermentation , fructose , food science , sugar , brine , sucrose , sulfate , nitrate , organic chemistry
: The extent of glucose and fructose utilization during cucumber juice fermentation was affected differentially by the addition of 10 to 360 mM of selected anions (chloride, nitrate, sulfate, phosphate, acetate, lactate, and citrate) and cations (Na + , K + , NH 4 + , Ca 2+ , Mg 2+ , and Mn 2+ ). Inorganic anions generally suppressed utilization of both sugars, particularly at higher concentrations. Acetate and lactate increased utilization of fructose, but not glucose, while citrate increased utilization of both sugars. Of the cations tested, 10‐60 mM Mn +2 significantly (P < 0.05) increased utilization of both sugars, but higher concentrations reduced utilization, as compared with the control. Evidence indicates that brine composition can significantly influence sugar utilization during cucumber fermentation, and may be important in developing controlled fermentation strategies for brined cucumbers.