ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Small cucumbers brined to equalize at 2.3% NaCl in an anaerobic tank underwent a normal primary lactic acid fermentation that resulted in 1.09% titratable acidity (as lactic) and pH 3.7. Nine months later the product was observed to have spoiled, as evidenced by an unpleasant odor. Products formed during spoilage in order of concentration were acetic acid 〉 butyric acid 〉 n-propanol 〉 propionic acid. No lactic acid remained. No botulinal toxin was detected. Clostridium tertium was identified as contributing to the spoilage, but did not produce propionic acid or n-propanol under test conditions. Evidence indicated that unidentified bacteria, possibly propionibacteria sp., degraded lactic acid causing a rise in pH which allowed C. tertium to grow.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1989.tb04670.x
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