Cucumber Pickles and Fermentations

Abstract

Cucumber sometimes used in sodium chloride solution as a substrate in lactic acid bacteria fermentation. The good fermentation always depending on many overlapped physical, chemical and microbial factors related with suspension of a strong and porous vegetables in a fluid. Keeping the cucumber integrity is very critical issue, and this may affect on the fermentation of liquid ingredients. This chapter tries to focus on the current efforts that conducting to control on the factors that affecting on cucumber fermentation. Modern and advanced technologies of recent studies are included within this chapter just like reducing the brining sodium chloride concentration, fresh cucumber gas exchange to develop their brining properties by using lactic acid bacteria cultures, developing an anaerobic cucumber fermentation tank system; preventing of cucumber gaseous spoilage by pouring of CO2 from fermentation brines.

Formulation and Sensory Attributes of the Pickle Made from Buttermilk Treated Green Chilli (Capsicum annuum)

“…The results of the firmness were also supported by the overall acceptability of the consumers. The results are line with the previous findings of Johanningsmeier et al (2005) and Ragul et al (2017) in cabbage and brine pickle using LAB starter culture (Al-Shawi and Alneamah, 2021;Behera et al, 2020).…”

The Effect of Sodium Total Substitution on the Quality Characteristics of Green Pickled Tomatoes (Solanum lycopersicum L.)

“…The most accentuated texture softening was remarked for the samples containing magnesium chloride (from 7.26 N to 3.01 N), while the natrium chloride induced the lowest firmness loss (from 7.26 N to 3.86 N). This might be owned to the antimicrobial effect of NaCl, which inhibits the development of contamination microorganisms together with the production of exopolygalacturonase [ 40 ]. Similar values for firmness were reported by Reference [ 12 ] for low-sodium pickled cucumbers.…”

“…To determine the calibration curve for total polyphenol content, 1 mL of standard solution of gallic acid (20,40,60,80, and 100 mg/L) was added to 9 mL of distilled deionized water. A total of 1 mL of Folin-Ciocâlteu reagent was added to the mixture and shaken for 5 min.…”