Premium
Preparation of a Lactobacillus Plantarum Starter Culture for Cucumber Fermentations That Can Meet Kosher Guidelines
Author(s) -
PérezDíaz I.M.,
McFeeters R.F.
Publication year - 2011
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.1750-3841.2010.01981.x
Subject(s) - starter , lactobacillus plantarum , food science , lactic acid , fermentation , bacteria , lactobacillus , chemistry , biology , genetics
A method is described for growth of a Lactobacillus plantarum starter culture in jars of commercially available pasteurized fresh‐pack kosher dill cucumbers so that jars can be used to inoculate commercial scale cucumber fermentation tanks. A procedure is also described to transfer lactic acid bacteria from frozen storage in MRS broth into cucumber juice and commercial jars of kosher dill cucumbers so that a selected strain of lactic acid bacteria can be kosher certified for commercial fermentations in processing plants that operate under kosher certification. The strain of L. plantarum used in these experiments grew to maximum cell numbers in 4 d at 20 to 25 °C and then maintained viable cell numbers for 2 wk at >10 8 CFU/mL so the culture was suitable for inoculation of fermentation tanks. Refrigeration of jars of culture after they grow to maximum numbers minimizes die‐off of cells sufficiently so that a pure culture can be maintained by aseptically transferring brine containing viable bacteria to a new pH‐adjusted jar only once every 4 mo. Practical Application: This report describes a method to prepare a lactic acid bacteria starter culture suitable for kosher vegetable fermentations.