Evaluation of Fermentative Bacteria in a Model Low Salt Cucumber Juice Brine

Authors

  • V. CHAVASIT,

    1. The authors are with the Dept. of Food Science & Technology, Oregon State Univ., Corvallis, OR 97331. Direct inquiries to Dr. Daeschel.
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  • J.M. HUDSON,

    1. The authors are with the Dept. of Food Science & Technology, Oregon State Univ., Corvallis, OR 97331. Direct inquiries to Dr. Daeschel.
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  • J.A. TORRES,

    1. The authors are with the Dept. of Food Science & Technology, Oregon State Univ., Corvallis, OR 97331. Direct inquiries to Dr. Daeschel.
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  • M.A. DAESCHEL

    1. The authors are with the Dept. of Food Science & Technology, Oregon State Univ., Corvallis, OR 97331. Direct inquiries to Dr. Daeschel.
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ABSTRACT

Bifidobacterium bifidum, Lactobacillus casei, Lactobacillus plantarum, Lactococcus diacetylactis, Leuconostoc mesenteroides, Leuconostoc oenos, Pediococcus pentosaceus and a mixed culture of Propionibacterium shermanii and P. pentosaceus were used to ferment a model low salt (2.5% NaCl) cucumber juice brine at 22–26°C for 39 days. Percent sugar fermented ranged from 16.2 to 87.7. Substrates were citric acid, fructose, glucose and malic acid. Fermentation products quantitated were acetic acid, acetoin, ethanol, lactic acid, mannitol, and propionic acid with percent carbon recovery varying from 71.1 to 101.1. Final pH ranged 3.24 to 4.12. Each fermentation differed quantitatively in substrates and products formed suggesting use of these bacteria as cultures to ferment low salt brined cucumbers and generate a variety of unique organoleptic properties.

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