Compartmentalization of lactic acid bacteria and yeasts in the fermentation of brined cucumbers*1

Daeschel, Mark A.; Fleming, H. P.; Potts, E. A.

doi:10.1016/0740-0020(85)90026-7

Cited by 16 publications

(4 citation statements)

References 12 publications

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“…A pH value of 4.6 has been established as the upper limit for preventing toxin formation by Cfosttidium botulinurn. The interiors of fruits, vegetables and seeds are not sterile (Samish et al, 1963;Mundt and Hinkle, 1976;Daeschel et al', 1985), and hence it is conceivable that clostridia may be within or be transported into the fruit interior during brining. Daeschel and Fleming (1981) demonstrated that bacteria can enter cucumbers via stomata1 pores during brining.…”

Section: Referencesmentioning

confidence: 99%

Effects of Naturally Occurring Antioxidants on Peroxidase Activity of Vegetable Extracts

Hemeda

Klein

1990

Journal of Food Science

549

215

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The effectiveness of a-tocopherol, two flavonoids (quercetin and rutinic acid) and a cinnamic acid (chlorogenic acid) as inhibitors of peroxidase was evaluated. Four concentrations, 12.5, 250, 500 and 1000 mg%, of each compound were used. Crude extracts of tomatoes, carrots and eggplant were the sources of enzyme activity. Peroxidase activity of carrots and eggplant was inhibited more than that of tomato by all antioxidants. Alpha-tocopherol was least effective in all systems and at all concentrations. Chlorogenic acid was most effective, followed by quercetin and rutinic acid.

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Section: Referencesmentioning

confidence: 99%

Effects of Naturally Occurring Antioxidants on Peroxidase Activity of Vegetable Extracts

Hemeda

Klein

1990

Journal of Food Science

549

215

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“…Further studies clarified the density and distribution of the stomata [26], the routes of liquid entry and presumably bacterial entry into the cucumber. Later studies [27,28] enumerated the numbers of lactic acid bacteria distributed between the brine and cucumbers and how different pre-brining treatments altered this ratio. From this same study came information that yeasts, when added to cucumber fermentations, are unable to enter the cucumbers through stomata presumably because of their larger size.…”

Section: Physical Factorsmentioning

confidence: 99%

Microbial ecology of fermenting plant materials

Daeschel

Andersson

Fleming

1987

FEMS Microbiology Letters

186

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The lactic acid fermentation of plant materials is presented from an ecological perspective emphasizing microbial interactions and their influence on the production of fermented plant foods and silage. The plant lactic acid bacteria are discussed in terms of evolution; epiphytic function; physical distribution within fermented material; substrates and products; microbial sequences in fermentation; interactions among species; pure culture fermentation; and starter culture development.

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“…Bacteria of the Enterobacteriaceae genus have been reported in the interior of healthy cucumber fruit (Samish et al, 1963;Meneley and Stanghellini, 1975). Once the fermentation starts, LAB may grow within the cucumbers or in the brine surrounding the cucumbers (Daeschel and Fleming, 1981;Daeschel et al, 1985). The LAB apparently gain entry through stomata of the skin (Daeschel et al, 1985).…”

Section: Introductionmentioning

confidence: 99%

Acidification Effects on Microbial Populations During Initiation of Cucumber Fermentation

McDonald¹,

Fleming

Daeschel

1991

Journal of Food Science

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Addition of acetic acid (0.067M) or calcium acetate (0.133 M) to the cover brine (1.94M NaCl) of cucumbers reduced naturally occurring Enterobacferiuceae, but not lactic acid bacteria (LAB), during the first 5 days after brining. Naturally occurring LAB were predominantly heterofermentative (280%) 1 day after brining and homofermentative (290%) on the 5th day. Enterobacteriuceue survived longer within cucumbers than in brine, particularly in nonacidified cucumbers. Starter cultures of Luctobacillus plantawn or Pediococcus pentosucew decreased 90-99.9% during the first 10 hr after addition and did not increase until about 30 h after brining. Obtaining predominant fermentation of brined cucumbers by added cultures was difficult due to presence of natural microflora on/in the cucumbers and the harsh environment of the brine (high salt, tow nutrients).

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Compartmentalization of lactic acid bacteria and yeasts in the fermentation of brined cucumbers*1

Cited by 16 publications

References 12 publications

Effects of Naturally Occurring Antioxidants on Peroxidase Activity of Vegetable Extracts

Effects of Naturally Occurring Antioxidants on Peroxidase Activity of Vegetable Extracts

Microbial ecology of fermenting plant materials

Acidification Effects on Microbial Populations During Initiation of Cucumber Fermentation

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