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Microbial interactions associated with secondary cucumber fermentation
Article first published online: 6 NOV 2012
© 2012 No claim to US Government works
Journal of Applied Microbiology
Volume 114, Issue 1, pages 161–172, January 2013
How to Cite
Franco, W. and Pérez-Díaz, I.M. (2013), Microbial interactions associated with secondary cucumber fermentation. Journal of Applied Microbiology, 114: 161–172. doi: 10.1111/jam.12022
- Issue published online: 12 DEC 2012
- Article first published online: 6 NOV 2012
- Accepted manuscript online: 26 SEP 2012 07:49AM EST
- Manuscript Accepted: 17 SEP 2012
- Manuscript Revised: 11 SEP 2012
- Manuscript Received: 13 JUL 2012
- Clostridium ;
- Enterobacter ;
- oxidative yeasts;
- secondary cucumber fermentation;
- spoilage lactic acid bacteria
To evaluate the interaction between selected yeasts and bacteria and associate their metabolic activity with secondary cucumber fermentation.
Methods and Results
Selected yeast and bacteria, isolated from cucumber secondary fermentations, were inoculated as single and mixed cultures in a cucumber juice model system. Our results confirmed that during storage of fermented cucumbers and in the presence of oxygen, spoilage yeasts are able to grow and utilize the lactic and acetic acids present in the medium, which results in increased brine pH and the chemical reduction in the environment. These conditions favour opportunistic bacteria that continue the degradation of lactic acid. Lactobacillus buchneri, Clostridium bifermentans and Enterobacter cloacae were able to produce acetic, butyric and propionic acids, respectively, when inoculated in the experimental medium at pH 4·6. Yeast and bacteria interactions favoured the survival of Cl. bifermentans and E. cloacae at the acidic pH typical of fermented cucumbers (3·2), but only E. cloacae was able to produce a secondary product.
The methodology used in this study confirmed that a complex microbiota is responsible for the changes observed during fermented cucumber secondary fermentation and that certain microbial interactions may be essential for the production of propionic and butyric acids.
Significance and Impact of the Study
Understanding the dynamics of the development of secondary cucumber fermentation aids in the identification of strategies to prevent its occurrence and economic losses for the pickling industry.