Fermentation of Cucumbers in Anaerobic Tanks

Authors

  • H.P. FLEMING,

    1. The authors are with the USDA-ARS Food Fermentation Laboratory and North Carolina Agricultural Research Service, Dept. of Food Science, North Carolina State Univ., Raleigh, NC 27695-7624.
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  • R.F. McFEETERS,

    1. The authors are with the USDA-ARS Food Fermentation Laboratory and North Carolina Agricultural Research Service, Dept. of Food Science, North Carolina State Univ., Raleigh, NC 27695-7624.
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  • M.A. DAESCHEL,

    1. The authors are with the USDA-ARS Food Fermentation Laboratory and North Carolina Agricultural Research Service, Dept. of Food Science, North Carolina State Univ., Raleigh, NC 27695-7624.
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  • E.G. HUMPHRIES,

    1. The authors are with the USDA-ARS Food Fermentation Laboratory and North Carolina Agricultural Research Service, Dept. of Food Science, North Carolina State Univ., Raleigh, NC 27695-7624.
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  • R.L. THOMPSON

    1. The authors are with the USDA-ARS Food Fermentation Laboratory and North Carolina Agricultural Research Service, Dept. of Food Science, North Carolina State Univ., Raleigh, NC 27695-7624.
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  • This investigation was supported in part by a research grant from Pickle Packers International, Inc., St. Charles, IL.

  • Paper no. 10998 of the Journal Series of the North Carolina Agricultural Research Service, Raleigh, NC 27695-7601.

  • Mention of a trademark or proprietary product does not constitute a guarantee or warranty of the product by the U.S. Dept. of Agriculture or North Carolina Agricultural Research Service, nor does it imply approval to the exclusion of other products that may be suitable.

ABSTRACT

A procedure was developed and tested for fermentation of cucumbers at low concentrations of NaCl in experimental, anaerobic tanks. The procedure included washing of the cucumbers, use of a buffered cover brine composed of 0.045M calcium acetate, sodium chloride to equilibrate at 2.7% or 4.6%, Lactobacillus plantarum culture, and N2 purging to remove dissolved CO2. The fermentations were predominantly homofermentative, lactic acid accounting for 95% of the cucumber sugars fermented. Firmness retention of the fermented cucumbers during storage for 1 year was improved by heating packaged products to 69°C before storage, but firmness retention was acceptable in un-heated products.

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