SOURCES AND TYPES OF AEROBIC MICROORGANISMS ASSOCIATED WITH THE SOFTENING OF FERMENTING CUCUMBERS <sup>a,</sup><sup>b</sup>

Vaughn, Reese H.; Levinson, Jerome H.; Nagel, C. W.; Krumperman, Paul H.

doi:10.1111/j.1365-2621.1954.tb17481.x

Cited by 9 publications

(10 citation statements)

References 12 publications

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“…The presence of Aerobacter species in the brine of fermenting vegetables soon after brining has been reported by Etchells, Pederson, and others (Etchells and Jones, 1945 ;Pederson and Albury, 1961;Vaughn et al, 1954). Our data confirm these findings and seem to show that they multiply not only in the brine but also within the brined fruit and may cause internal bloaters as well as spoilage.…”

Section: Discussionsupporting

confidence: 94%

The Microflora Within the Tissue of Fruits and Vegetables^a

Samish¹,

Etinger-Tulczynska²,

Bick³

1963

Journal of Food Science

101

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SUMMARY Bacteria occur within normal, sound fresh fruit tissues. They are mostly gram‐negative motile rods, representatives of the Pseudomonadaceae and the Enterobacteriaceae. Lactic‐acid‐forming bacteria are found on the surface of crops. In different crops and in different varieties, bacteria may appear abundantly in one field and rarely in others. They are found more frequently in low‐growing vegetables than in tree borne fruits. In cucumbers the bacteria are more often in the tissue close to the periphery and less often in the central core. In tomatoes their frequency is highest close to the stem‐scar and the central core of the fruit, decreasing toward the fruit periphery. It appears that the bacteria can enter the living plant tissue by different pathways and may persist there as harmless commensals. When the vegetables are brined, the bacteria multiply in the tissue as well as in the brine. Lactobacilli penetrate gined tomatoes primarily through the stem‐scar and multiply more rapidly in the fruit than in the brine. During fermentation of tomatoes and cucumbers the Enterobacteriaceae are mostly Suppressed by the lactic‐acid‐forming bacteria. However, if the latter are excluded by surface disinfection of the fruits, the Enterobacteria continue to multiply, causing internal bloaters, an increase in pH, and, ultimately, putrefaction.

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Section: Discussionsupporting

confidence: 94%

The Microflora Within the Tissue of Fruits and Vegetables^a

Samish¹,

Etinger-Tulczynska²,

Bick³

1963

Journal of Food Science

101

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“…Gel formation at different pH values. I n the previous investigations (14, 15, 16) it had been very difficult to adjust the p H of the pectate gel medium to values well within the acid range (4.0 to 4.5). The same difficulty was experienced in this study.…”

Section: Experimental Methods and Resultsmentioning

confidence: 99%

“…These media can be used for collection of either qualitative or quantitative data as already described by Vaughn et al (16) for aerobic forms. However, with strictly anaerobic bacteria it is preferable to use a "stab" culture which is inoculated in the depths of the medium with a pasteur pipette.…”

Section: Discussion and Recommendationsmentioning

confidence: 99%

“…polynzyxa group) cause gas formation in the medium as well as liquefaction of the gel. Quantitative results with anaerobic and facultative forms can be obtained by "estimation by dilution" or by the "most probable number" techniques already used with the aerobic forms (16).…”

Section: Discussion and Recommendationsmentioning

confidence: 99%

“…of the sodium polypectate required reformulation of the medium. Vaughn, Levinson, Nagel, and Krumperman (16) reported that 60 g. of sodium polypectate were required to produce a good bacteriological gel in the neutral range (pH 6.5 to 7.0) whereas only 45 g. of sodium ammonium pectate per liter of medium had been sufficient before. During this latter investigation difficulties were experienced when studying the effect of the p H of the gel medium on growth of bacteria and molds.…”

mentioning

confidence: 99%

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MEDIA FOR DETECTION OF PECTINOLYTIC MICROORGANISMS ASSOCIATED WITH SOFTENING OF CUCUMBERS, OLIVES AND OTHER PLANT TISSUES^a

Vaughn

Balatsouras

York

et al. 1957

Journal of Food Science

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Texture Changes During the Dark‐ripe Processing of Olives

Sterling

1956

Journal of Food Science

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I n addition to its role in the production of new flavors, pickling in brine often is associated with pronounced alterations in the texture of the brined product. Characteristically, softening has been observed frequently, and the relationship of such softening to the breakdown of pectic materials of the cell walls has been well documented (4, 6, 21, 25).On the other hand, some evidence has accumulated which suggests that during the normal brining process a firming effect may predominate. The crisp texture of sauerkraut, of cucumber pickles, and of Spanish-style olives is well-known. In brined cherries, McCready and McComb (9) note a definite "firming reaction" during the brining process. Moreover, olives made by the "dark-ripe" method seem to be less susceptible to softening during heat treatment than fresh, un-brined ones.Besides the brining operation, the dark-ripe processing of olives ( 2 ) involves treatment with lye solutions (with attendant aeration for color production), leaching of the lye from the olives, salting in 2.5% NaCl filling solution, and retorting at 240"-250°F. These treatments undoubtedly affect the final texture of the canned olive. The present investigation has been undertaken to ascertain the respective contributions of each processing phase to the textural quality of the finished product. MATERIALS AND METHODSThe raw materials of the experiments were Ascolano and Sevillano olives, harvested a t various maturity stages during 1951, 1959, and 1953. Inasmuch as the experimental treatments varied from year to year, these are best considered in chronological order.The 1951 experiments. Ascolano olives of a single maturity were harveeted from one tree a t Davis (Yo10 Co.), California, for the initial experimentation. The olives were put in eolutions in covered, 2-quart, canning-type glass jars. Some jars of fruit were permitted to ferment normally in 40" salometer (10%) brine with an added "starter" inoculum of Lactobacillus plantarum. I n addition, sterile solutions were prepared with 5% formalin in distilled water to evaluate the effects of certain chemicals. These chemicals were as follows: sodium chloride (0, 0.01, 0.1, 1.0, and 10.0%) ; lactic acid (0, 0.01, 0.1, 1.0, and 10.O%), and calcium chloride (with calcium ion concentrations of 0, 10, 100, 1,000, and 10,000 p.p.m.). Sodium fluoride (0.4%0) and sodium benzoate (0.2oJ0) had to be added later to some of these solutions in order to inhibit microbial activity.For texture evaluation, olives were pitted with a laboratory cork-borer, cut in half longitudinally, and placed in the test-box of a Tenderometer.' Texture measurementa were made on raw and cooked (Le., 280 g. pitted olives boiled 5 minutes i n 500 ml. distilled water) olives initially and at weekly intervals during the 3-month period of holding. At the end of 3 months, the texture of olives held in the sterile solutions with various chemicals was also measured. Histological specimens in parafin were prepared for each type of treatment according to standard microtechnical methods ...

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SOURCES AND TYPES OF AEROBIC MICROORGANISMS ASSOCIATED WITH THE SOFTENING OF FERMENTING CUCUMBERS ^a,^b

Cited by 9 publications

References 12 publications

The Microflora Within the Tissue of Fruits and Vegetables^a

The Microflora Within the Tissue of Fruits and Vegetables^a

MEDIA FOR DETECTION OF PECTINOLYTIC MICROORGANISMS ASSOCIATED WITH SOFTENING OF CUCUMBERS, OLIVES AND OTHER PLANT TISSUES^a

Texture Changes During the Dark‐ripe Processing of Olives

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SOURCES AND TYPES OF AEROBIC MICROORGANISMS ASSOCIATED WITH THE SOFTENING OF FERMENTING CUCUMBERS a,b

Cited by 9 publications

References 12 publications

The Microflora Within the Tissue of Fruits and Vegetablesa

The Microflora Within the Tissue of Fruits and Vegetablesa

MEDIA FOR DETECTION OF PECTINOLYTIC MICROORGANISMS ASSOCIATED WITH SOFTENING OF CUCUMBERS, OLIVES AND OTHER PLANT TISSUESa

Texture Changes During the Dark‐ripe Processing of Olives

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Product

Resources

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SOURCES AND TYPES OF AEROBIC MICROORGANISMS ASSOCIATED WITH THE SOFTENING OF FERMENTING CUCUMBERS ^a,^b

The Microflora Within the Tissue of Fruits and Vegetables^a

The Microflora Within the Tissue of Fruits and Vegetables^a

MEDIA FOR DETECTION OF PECTINOLYTIC MICROORGANISMS ASSOCIATED WITH SOFTENING OF CUCUMBERS, OLIVES AND OTHER PLANT TISSUES^a