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Keywords:

  • caperberries;
  • fermentation;
  • storage;
  • flavor

ABSTRACT

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.