Acidification Effects on Microbial Populations During Initiation of Cucumber Fermentation

McDonald, L.C.; Fleming, H. P.; Daeschel, Mark A.

doi:10.1111/j.1365-2621.1991.tb04771.x

Cited by 27 publications

(29 citation statements)

References 15 publications

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“…The level of TMAB and Enterobactericeae were the highest during the salting process of Chinese cabbage. Similar results were obtained during the initial cucumber fermentation McDonald et al, 1991). Microorganisms were present on the surface of the vegetable and their distribution was not even, therefore errors might be reduced by considering the size of the sample.…”

Section: Microbiological Distribution During the Salting Process Of Vsupporting

confidence: 87%

Note. Microbial Changes During the Salting Process of Traditional Pickled Chinese Cabbage

FengDi

Лі³

et al. 2007

Food sci. technol. int.

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Changes in microflora during salting Chinese cabbage were studied, with special attention given to the effects of salt concentration, time and temperature of the process. Total mesophilic aerobic bacteria (TMAB), bacterial endospores (B. endospores), lactic acid bacteria (LAB), Enterobacteriaceae and fungi were used as control parameters. LAB accounted for 0.1-1% of total bacteria. Best process conditions for highest undesirable microbial inhibition were: salt 8% (w/v), temperature 15°C, and salting time 8 h. High levels (Ͼ10 5 cfu/g) of TMAB and Enterobacteriaceae were found in the whole salting time, and 90% of TMAB was identified as Gram negative. The levels of fungi, LAB and B. endospores after 12 h of the salting process were lower than 10 4 , 10 3 and 10 2 cfu/g, respectively.

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Section: Microbiological Distribution During the Salting Process Of Vsupporting

confidence: 87%

Note. Microbial Changes During the Salting Process of Traditional Pickled Chinese Cabbage

FengDi

Лі³

et al. 2007

Food sci. technol. int.

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“…It is reported that in broth culture, the growth of four mold isolates from soft cucumbers was inhibited by 0.3% acetic acid (pH 4.0) (Potts and Fleming 1982). McDonald et al. (1991) noted that the addition of acetic acid reduced naturally occurring Enterobacteriaceae during the initiation of cucumber fermentation.…”

Section: Resultsmentioning

confidence: 99%

Effect of Fermentation on Nitrate, Nitrite and Organic Acid Contents in Traditional Pickled Chinese Cabbage

FengDi

Лі

et al. 2009

Journal of Food Processing and Preservation

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The effect of fermentation on nitrate, nitrite and organic acid contents in pickled Chinese cabbage and brine was researched. The nitrate content in pickled Chinese cabbage decreased from 1,303.5 and 1,380.5 mg/kg to 245.7 and 354.9 mg/kg, respectively, during the natural and inoculated fermentation. The peak content of nitrite was formed in pickled vegetables and brine during the natural fermentation. The nitrite was at a low level in pickled Chinese cabbage and brine during the inoculated fermentation. During the 7‐day natural fermentation, lactic acid increased from 22.4 to 3,117.3 mg/kg, acetic acid increased from 32.9 to 254.6 mg/kg and citric acid increased from 8.3 to 255.8 mg/kg, and the responding results were 27.9 to 3,559.9 mg/kg, 40.5 to 572.1 mg/kg and 13.4 to 268.0 mg/kg, respectively, during the inoculated fermentation. When the pH of the brine was lower than 4.5, the peak content of nitrite gradually decreased. PRACTICAL APPLICATIONS Pickle is a traditional Chinese fermented vegetable product. It has been widely consumed in China for many centuries. In many families, the homemade pickle is popular. There are also hundreds of industrial pickle‐processing factories. It is necessary to focus on the quality of the pickle. The research presented in this paper showed that during the pickle processing, the peak content of nitrite that formed far exceeded the limit value of the nitrite content recommended by the World Health Organization. This research can be a guide for pickle processing both in families and in factories.

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“…Our results indicated that a proper inoculation reduced this population without eliminating it completely, whereas the lye treatment followed by inoculation eliminated it. The additional effect of acidification on this group of microorganisms should not be underestimated, however (McDonald et al, 1991). The process was partially effective in controlling the yeast population.…”

Section: Fermentationmentioning

confidence: 97%

Fermentation of Lye‐treated Carrots by Lactobacillus plantarum

Castro

Rejano

García-García

et al. 1995

Journal of Food Science

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MATERIALS & METHODSSodium hydroxide treatment of peeled and trimmed carrots was investigated to rid them of natural epiphytic microflora that interferes with fermentation. It also formed a buffered brine by subsequent neutralization with acetic acid. Two lye concentrations (1% and 2% NaOH) and three treatment times (1, 15 and 30 min) were evaluated. Inoculation of Lactobacillus pluntarum into NaOH-treated carrot brines resulted in a controlled fermentation yielding lactic acid almost exclusively. Percent carbon recovery varied from 83.7 to 148.3. More than 92% of available glucose and >85% fructose, but <13% sucrose, were utilised after 7 days fermentation. Texture and surface color (L*) of fermented NaOHtreated carrots were affected (p < 0.05) by NaOH concentration and treatment time. The product flavor was not adversely affected by alkaline treatment. CarrotsFresh carrots (cultivar "Nantesa") were obtained from a local market. The carrots were peeled, washed with tap water and cut into pieces of transverse section -4 X 8 mm and of length 15-25 mm, using a domestic electrical appliance.Alkaline treatment and brining

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Acidification Effects on Microbial Populations During Initiation of Cucumber Fermentation

Cited by 27 publications

References 15 publications

Note. Microbial Changes During the Salting Process of Traditional Pickled Chinese Cabbage

Note. Microbial Changes During the Salting Process of Traditional Pickled Chinese Cabbage

Effect of Fermentation on Nitrate, Nitrite and Organic Acid Contents in Traditional Pickled Chinese Cabbage

Fermentation of Lye‐treated Carrots by Lactobacillus plantarum

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