This work was supported by the Spanish Government through CICYT under ALI-88–0115-C02–01 project. We thank Mr. M. Ariza for help in experimental work.
Controlled Fermentation of Caperberries
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 57, Issue 3, pages 675–678, May 1992
How to Cite
SÁNCHEZ, A.NTONIO. H., DE CASTRO, A.NTONIO. and REJANO, L.UIS. (1992), Controlled Fermentation of Caperberries. Journal of Food Science, 57: 675–678. doi: 10.1111/j.1365-2621.1992.tb08069.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 6/22/91; revised 10/10/91; accepted 11/13/91.
The effects of concentration (0, 4, 7 and 10% NaCl) and buffering of brines on the fermentation of caperberries were studied. In all cases, lactic acid bacteria were the main microorganisms responsible for the processes. The evolution of the samples in water and 4% salt was similar, while 7 and 10% levels delayed fermentation depending on concentration. The buffered series fermented more strongly than unbuffered treatments. Color and texture were similar in all treatments. An increase of salt level up to 10% NaCl at equilibrium was found to be suitable for bulk storage.