Purging of Natural Salt‐stock Pickle Fermentations to Reduce Bloater Damage

Costilow, Ralph N.; Bedford, C. L.; MlNGUS, David; Black, D. H.

doi:10.1111/j.1365-2621.1977.tb01259.x

Cited by 32 publications

(16 citation statements)

References 4 publications

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“…Acidification levels were 0, 0.05, and 0.16% acetic acid (200 grain vinegar was used as the acidulant) based on total volume of cucumbers and brine. Brines were purged within 1 day of brining at 20-30 ftj/hr (equivalent to 1.0-1.5 ml/ mm-gal assuming a lOOO-bu brining tank) with a side-arm apparatus similar to that described by Costilow et al (1977). Nitrogen purging was continuous.…”

Section: Commercial Fermentationsmentioning

confidence: 99%

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Prevention of Mold‐Induced Softening in Air‐Purged, Brined Cucumbers by Acidification

Potts

Fleming

1982

Journal of Food Science

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Mold-induced cucumber softening was prevented in air-purged fermentations by 0.16% acetic acid (equilibrated). Cucumber softening and pectate depolymerase activity increased in air-purged fermentations when the level of acid was decreased to 0.12% and below. Mold-induced softening was prevented in natural (not acidified) fermentations by delaying purging until indigenous microflora had reduced the brine pH to 4.0. Direct contact of air bubbles and cucumbers was not a requirement for subsurface mold growth. In air-purged commercial brines softening was evidenced by soft spots and skin blisters on cucumbers acidified with 0.05 and O.O%, but not with 0.16%, acetic acid. In broth culture, growth of four mold isolates from soft cucumbers was inhibited by 0.3% acetic (pH 4.0) but not by up to 0.9% lactic acid (pH 3.0) at 5.3% NaCl.

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Section: Commercial Fermentationsmentioning

confidence: 99%

“…PURGING of CO* from fermenting brines is an effective means of preventing bloater damage in brined cucumbers (Etchells et al, 1973;Fleming et al, 1975;Costilow et al, 1977). Nitrogen has been recommended as the purging gas, but some commercial firms have been using air because of economic considerations.…”

Section: Introductionmentioning

confidence: 99%

Prevention of Mold‐Induced Softening in Air‐Purged, Brined Cucumbers by Acidification

Potts

Fleming

1982

Journal of Food Science

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“…A typical purging routine utilizes the flow of air or nitrogen gas through the brine during the active fermentation period to help encourage the removal of carbon dioxide [5][6][7]. Carbon dioxide (CO 2 ) is produced as a product of heterofermentative fermentation, malolactic fermentation, and cucumber respiration [5,6,[8][9][10][11]]. An excess concentration of CO 2 can cause hollow cavities in the flesh of the cucumber that constitute physical defects called bloaters.…”

Section: Introductionmentioning

confidence: 99%

Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts

McMurtrie

Johanningsmeier

2018

Journal of Food Quality

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Commercial cucumber fermentation produces large volumes of salty wastewater. This study evaluated the quality of fermented cucumbers produced commercially using an alternative calcium chloride (CaCl 2 ) brining process. Fermentation conducted in calcium brines (0.1 M CaCl 2 , 6 mM potassium sorbate, equilibrated) with a starter culture was compared to standard industrial fermentation. Production variables included commercial processor ( = 6), seasonal variation (June-September, 2 years), vessel size (10,000-40,000 L), cucumber size (2.7-5.1 cm diameter), and bulk storage time (55-280 days). Cucumber mesocarp firmness, color, bloater defects, pH, and organic acids were measured. Complete lactic acid fermentation was achieved, resulting in terminal fermentation pH values of 3.23 ± 0.09 and 3.30 ± 0.12 for CaCl 2 and NaCl processes, respectively. On average, CaCl 2 brined, fermented cucumbers were 1.8 N less firm, which remained significant in the finished product ( < 0.0001). Color differences evidenced by higher hue and lower chroma values ( < 0.0269) were consistent with increased photooxidation in CaCl 2 brined cucumbers. Commercial implementation of CaCl 2 brines for cucumber fermentation in open tanks variably resulted in texture and color defects that can impact product quality. Additional research is needed to understand the atypical softening observed at the commercial scale and identify process controls for quality improvements.

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“…Purging of CO, from fermenting cucumbers by bubbling air or N, through the brine is an effective means for preventing bloater damage to the cucumbers (Fleming et al, 1973a(Fleming et al, , 1973bCostilow et al, 1977). Thus, the intentional use of fermentative yeasts in cucumber fermentations may be advantageous with the advent of purging.…”

Section: Introductionmentioning

confidence: 99%

Mixed Culture Fermentation of Cucumber Juice with Lactobacillus plantarum and Yeasts

Daeschel

Fleming

McFeeters

1988

Journal of Food Science

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Saccharomyces cerevisiae and Saccharomyces rosei were tested for use in mixed culture fermentation of cucumber juice with Lactobacillus plantarum. ?Zxtent of sugar utilization and the ratio of products formed (lactic acid:ethanol) were influenced by time of inoculation and cell numbers of each microorganism. Sugar fermentation was complete within 6 days at 28°C when similar numbers of bacteria and yeasts were added simultaneously, or when yeasts were added before the bacteria. Sugar remained when only L. planraw was added, or when yeasts were added in low numbers. Glycerol was produced when yeasts were present, the concentration being directly related to NaCl concentration. Results suggest advantageous uses of yeasts to complete fermentation and to modify acidity.

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Purging of Natural Salt‐stock Pickle Fermentations to Reduce Bloater Damage

Cited by 32 publications

References 4 publications

Prevention of Mold‐Induced Softening in Air‐Purged, Brined Cucumbers by Acidification

Prevention of Mold‐Induced Softening in Air‐Purged, Brined Cucumbers by Acidification

Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts

Mixed Culture Fermentation of Cucumber Juice with Lactobacillus plantarum and Yeasts

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