Developments in cucumber fermentation

Cucumbers may be used as a fermentation substrate by lactic acid bacteria in a solution of sodium chloride. Successful fermentation is dependent upon interactions among the microbiological, chemical and physical factors associated with suspension of a solid, porous vegetable in a liquid. Maintenance of structural integrity of the cucumbers is very important, and this introduces complexities not encountered in fermentation of liquid materials. This review summarises recent efforts to understand and control the critical factors associated with cucumber fermentations. New and emerging technologies that have evolved from fundamental studies included in the review are: reduction in sodium chloride concentration for brining; purging of CO2 from fermenting brines to prevent gaseous deterioration of the cucumbers; gas exchange of fresh cucumbers to influence their brining properties; development of new and valuable cultures of lactic acid bacteria for use in fermentations, and development of an anaerobic tanking system for cucumber fermentations.

[1]  H. P. Fleming,et al.  Malic Acid Degradation and Brined Cucumber Bloating , 1984 .

[2]  H. P. Fleming,et al.  Mutation and Selection of Lactobacillus plantarum Strains That Do Not Produce Carbon Dioxide from Malate , 1984, Applied and environmental microbiology.

[3]  D. M. Pharr,et al.  Carbohydrate Changes during Maturation of Cucumber Fruit : Implications for Sugar Metabolism and Transport. , 1983, Plant physiology.

[4]  Henry P. Fleming,et al.  Storage Stability of Vegetables Fermented with pH Control , 1983 .

[5]  H. P. Fleming,et al.  Role of Gas Diffusion in Bloater Formation of Brined Cucumbers , 1983 .

[6]  H. P. Fleming,et al.  Malic Acid as a Source of Carbon Dioxide in Cucumber Juice Fermentations , 1982 .

[7]  H. P. Fleming,et al.  Malic and Citric Acids in Pickling Cucumbers , 1982 .

[8]  H. P. Fleming,et al.  Entrance and Growth of Lactic Acid Bacteria in Gas-Exchanged, Brined Cucumbers , 1981, Applied and environmental microbiology.

[9]  H. P. Fleming,et al.  BRINING PROPERTIES OF CUCUMBERS EXPOSED TO PURE OXYGEN BEFORE BRINING , 1980 .

[10]  H. P. Fleming,et al.  MECHANISM FOR BLOATER FORMATION IN BRINED CUCUMBERS , 1980 .

[11]  H. P. Fleming,et al.  An endo-polygalacturonase in cucumber fruit. , 1980 .

[12]  R. Buescher,et al.  INHIBITION OF POLYGALACTURONASE SOFTENING OF CUCUMBER PICKLES BY CALCIUM CHLORIDE , 1979 .

[13]  H. P. Fleming,et al.  CHANGES IN DISSOLVED OXYGEN AND MICROFLORA DURING FERMENTATION OF AERATED, BRINED CUCUMBERS , 1979 .

[14]  H. P. Fleming,et al.  CONTROLLED FERMENTATION OF SLICED CUCUMBERS , 1978 .

[15]  R. J. Monroe,et al.  SUSCEPTIBILITY OF PICKLING CUCUMBERS TO BLOATER DAMAGE BY CARBONATION , 1978 .

[16]  H. P. Fleming,et al.  EFFECT OF BRINE DEPTH ON PHYSICAL PROPERTIES OF BRINE‐STOCK CUCUMBERS , 1977 .

[17]  C. L. Bedford,et al.  PURGING OF NATURAL SALT‐STOCK PICKLE FERMENTATIONS TO REDUCE BLOATER DAMAGE , 1977 .

[18]  J. L. Etchells,et al.  FACTORS INFLUENCING BLOATER FORMATION IN BRINED CUCUMBERS DURING CONTROLLED FERMENTATION , 1975 .

[19]  J. L. Etchells,et al.  Influence of temperature and humidity on microbial, enzymatic, and physical changes of stored, pickling cucumbers. , 1973, Applied microbiology.

[20]  J. L. Etchells,et al.  CARBON DIOXIDE PRODUCTION IN THE FERMENTATION OF BRINED CUCUMBERS , 1973 .

[21]  J. L. Etchells,et al.  BLOATER FORMATION IN BRINED CUCUMBERS FERMENTED BY Lactobacillus plantarum , 1973 .

[22]  J. L. Etchells,et al.  Bloater Formation by Gas-forming Lactic Acid Bacteria in Cucumber Fermentations , 1968, Applied microbiology.

[23]  J. L. Etchells,et al.  Populations and softening enzyme activity of filamentous fungi on flowers, ovaries, and fruit of pickling cucumbers. , 1958, Applied microbiology.