Butyric Acid Spoilage of Fermented Cucumbers

Fleming, H. P.; Daeschel, Mark A.; McFeeters, Roger F.; Pierson, Merle D.

doi:10.1111/j.1365-2621.1989.tb04670.x

Cited by 60 publications

(50 citation statements)

References 14 publications

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“…To prepare media for inoculation with spoilage microorganisms, fermented cucumber slurry was thawed, pressed through cheesecloth to remove large particulates, and spun at 23,400 ϫ g for 15 min (Sorvall RC 5B; DuPont Instruments, Wilmington, DE). NaCl concentration was adjusted to 6% to be representative of NaCl levels used commercially, and pH was raised to 3.8 with 6 N NaOH to allow for more rapid development of secondary fermentation (18,23,25). The resulting EM was filter sterilized with a 0.2-m bottle top filter apparatus (Nalgene FAST PES, 0.2-m pore size, 90-mm-diameter membrane; Daigger, Vernon Hills, IL).…”

Section: Methodsmentioning

confidence: 99%

“…It was also noticed that acetic, propionic, and butyric acids are produced (18). More recent studies of the secondary fermentation of cucumbers under anaerobic conditions concluded that lactic acid can be utilized by Lactobacillus buchneri and/or Lactobacillus parafarraginis, which can be naturally present in the fermented cucumber brines and fruits (23).…”

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confidence: 99%

“…Early efforts to understand secondary cucumber fermentations concluded that the lactic acid produced during the primary fermentation by lactic acid bacteria (LAB) is consumed, which consequently induces an increase in pH (18). It was also noticed that acetic, propionic, and butyric acids are produced (18).…”

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confidence: 99%

“…More recent studies of the secondary fermentation of cucumbers under anaerobic conditions concluded that lactic acid can be utilized by Lactobacillus buchneri and/or Lactobacillus parafarraginis, which can be naturally present in the fermented cucumber brines and fruits (23). It is suspected that the increasing pH leads to the growth of other microorganisms capable of converting lactic acid into acetic, propionic, and/or butyric acids (18,25).…”

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confidence: 99%

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Characteristics of Spoilage-Associated Secondary Cucumber Fermentation

Franco

Pérez‐Díaz

Johanningsmeier

et al. 2012

Appl Environ Microbiol

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Secondary fermentations during the bulk storage of fermented cucumbers can result in spoilage that causes a total loss of the fermented product, at an estimated cost of $6,000 to $15,000 per affected tank. Previous research has suggested that such fermentations are the result of microbiological utilization of lactic acid and the formation of acetic, butyric, and propionic acids. The objectives of this study were to characterize the chemical and environmental conditions associated with secondary cucumber fermentations and to isolate and characterize potential causative microorganisms. Both commercial spoilage samples and laboratory-reproduced secondary fermentations were evaluated. Potential causative agents were isolated based on morphological characteristics. Two yeasts, Pichia manshurica and Issatchenkia occidentalis, were identified and detected most commonly concomitantly with lactic acid utilization. In the presence of oxygen, yeast metabolic activities lead to lactic acid degradation, a small decline in the redox potential (E h , Ag/AgCl, 3 M KCl) of the fermentation brines, and an increase in pH to levels at which bacteria other than the lactic acid bacteria responsible for the primary fermentation can grow and produce acetic, butyric, and propionic acids. Inhibition of these yeasts by allyl isothiocyanate (AITC) resulted in stabilization of the fermented medium, while the absence of the preservative resulted in the disappearance of lactic and acetic acids in a model system. Additionally, three Gram-positive bacteria, Lactobacillus buchneri, a Clostridium sp., and Pediococcus ethanolidurans, were identified as potentially relevant to different stages of the secondary fermentation. The unique opportunity to study commercial spoilage samples generated a better understanding of the microbiota and environmental conditions associated with secondary cucumber fermentations.

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Section: Methodsmentioning

confidence: 99%

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Characteristics of Spoilage-Associated Secondary Cucumber Fermentation

Franco

Pérez‐Díaz

Johanningsmeier

et al. 2012

Appl Environ Microbiol

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“…anomala), plant or microbial pectinolytic enzymes, Bacillus subtilis, B. pumilis, B. mesentaricus, B. polymixa, B. megatherium and B. macerans, and fungi (Verticillium and Streptomyces), fermentative molds (Fusarium, Penicillium and Aspergilus), as well as low salt concentrations (Balatsouras and Vaughn, 1958;Vaughn 1954;Minquez-Mosquera et al, 1987;Fleming et al, 1992). Additional problems might be attributed to butyric acid forming bacteria (Clostridium botulinum) (Aligizakis, 1982;Fleming et al, 1989.). Also propionic, butyric, and valerienic or caprilic acids, were found to be produced during the "zapatera" spoilage by Propionibacterium pentosaneum, Propionobacterium zeae, Desulfovibrio desulfuricans, (Balatsouras 1966a).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of greek-style black table olives in salt varying brines

Kanavouras¹,

Gazouli²,

Leonidas³

et al. 2005

Grasas y Aceites

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RESUMEN Evaluación de aceitunas negras estilo griego utilizando salmueras de diferentes concentraciones.Se han ensayado tres procesos para la elaboración de aceitunas negras de mesa. Los frutos se colocaron en: a) una salmuera con una concentración de sal del 16% (w/w), proceso tradicional; b) en una solución tampón compuesta de CH3COOH (0.05M) y Ca(OH)2 (0.025M), sin NaCl y con un pH inicial de 4.3; c) una solución tampón compuesta de CH3COOH (0.05 M) y Ca(OH)2 (0.025M),conteniendo 12.8% (w/w) NaCl y un pH de 4.3. Se realizó el aislamiento, identificación y el recuento de los micoorganismos predominantes, tanto del fruto como de las salmueras, durante la fermentación. Asimismo, se estudió el color, textura y las características organolépticas de los productos finales. El tercer tipo de proceso fermentativo, tipo c, dio lugar a un producto con baja sal, ausencia de microorganismos alterantes o de cualquier otra alteración, dando una textura y un color significativamente mejor y resultando con una mayor aceptación entre los consumidores (p<0.05) en comparación con los otros dos tipos ensayados. Como consecuencia, se propone el mismo como una modificación del proceso tradicional de elaboración de aceitunas negras naturales de mesa. PALABRAS-CLAVE: Aceitunas negras -Análisis microbioló-gicos -Fermentación -Preferencias -Propiedades físico-quími-ca. SUMMARY Evaluation of greek-style black table olives in salt varying brines.Three fermentation processes with black table-olives were tested. Olives were placed in: a) 16%(w/v) concentration of NaCl, (traditional treatment), b) a buffer of CH3COOH (0.05M) and Ca(OH)2, (0.025M) without any NaCl and initial pH 4.7, and c) a buffer of CH3COOH (0.05M) and Ca(OH)2 (0.025M) containing 12.8% (w/v) NaCl, and pH 4.3. Isolation, identification and enumeration of predominant microorganisms from fruits and brines sampled during the fermentation periods as well as color, intensity, texture and sensory evaluation tests of the final products were conducted. The third fermentation process, (c), yielded a product with low salt content no presence of spoilage microflora or other alterations during the fermentation period, with significantly better final texture and color, and higher acceptability among the consumers (P<0.05) compared to the other two. Potential use of a low-salt modification of the traditional black-table olives' fermentation process was proposed.

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Controlling organic chemical hazards in food manufacturing: A hazard analysis critical control points (HACCP) approach

Ropkins

Beck²

2002

Nahrung

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Hazard analysis by critical control points (HACCP) is a systematic approach to the identification, assessment and control of hazards. Effective HACCP requires the consideration of all hazards, i.e., chemical, microbiological and physical. However, to-date most 'in-place' HACCP procedures have tended to focus on the control of microbiological and physical food hazards. In general, the chemical component of HACCP procedures is either ignored or limited to applied chemicals, e.g., food additives and pesticides. In this paper we discuss the application of HACCP to a broader range of chemical hazards, using organic chemical contaminants as examples, and the problems that are likely to arise in the food manufacturing sector. Chemical HACCP procedures are likely to result in many of the advantages previously identified for microbiological HACCP procedures: more effective, efficient and economical than conventional end-point-testing methods. However, the high costs of analytical monitoring of chemical contaminants and a limited understanding of formulation and process optimisation as means of controlling chemical contamination of foods are likely to prevent chemical HACCP becoming as effective as microbiological HACCP.

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Butyric Acid Spoilage of Fermented Cucumbers

Cited by 60 publications

References 14 publications

Characteristics of Spoilage-Associated Secondary Cucumber Fermentation

Characteristics of Spoilage-Associated Secondary Cucumber Fermentation

Evaluation of greek-style black table olives in salt varying brines

Controlling organic chemical hazards in food manufacturing: A hazard analysis critical control points (HACCP) approach

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