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  • 1
    Electronic Resource
    Electronic Resource
    Malic Acid Degradation and Brined Cucumber Bloating (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Bloater formation of brined cucumbers increased as more malic acid was degraded to CO2 and lactic acid. CO2 production by the brined cucumber, unrelated to malic acid degradation, was 12.5 mM. This was just sufficient to bring cucumbers to the point of bloating. CO2 from malic acid provided the marginal increase required to cause significant bloating. Fermentation with a strain of Lactobacillus plantarum, which did not degrade malic acid, prevented cucumber bloating. Oxygen exchange of cucumbers before brining increased the amount of CO2 required to initiate bloating damage by 8 mM. Nonmalic acid-degrading starter cultures and/or oxygen exchange may be useful alternatives to CO2 purging from brines to prevent bloater damage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb10379.x
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  • 2
    Electronic Resource
    Electronic Resource
    Malic Acid as a Source of Carbon Dioxide in Cucumber Juice Fermentations (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The degradation of malic acid to lactic acid and CO2 during fermentation of cucumber juice was investigated. This malolactic reaction was the major source of CO2 when cucumber juice was fermented by Lactobacillus plantarum. It may also be an important CO2 source in controlled cucumber fermentations. In addition to CO2 production, the degradation of malate served to buffer the fermentation and increase sugar utilization. The pH after 7 days’fermentation was 2.8 when 13 mM malic acid was present in the juice and 4.1 with 135 mM malic acid. In the same fermentations, 52% of the sugars were degraded with the low malic acid concentration while complete sugar utilization was observed with the highest malic acid level.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12900.x
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  • 3
    Electronic Resource
    Electronic Resource
    Prevention of Mold-Induced Softening in Air-Purged, Brined Cucumbers by Acidification (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Mold-induced cucumber softening was prevented in air-purged fermentations by 0.16% acetic acid (equilibrated). Cucumber softening and pectate depolymerase activity increased in air-purged fermentations when the level of acid was decreased to 0.12% and below. Mold-induced softening was prevented in natural (not acidified) fermentations by delaying purging until indigenous microflora had reduced the brine pH to 4.0. Direct contact of air bubbles and cucumbers was not a requirement for subsurface mold growth. In air-purged commercial brines softening was evidenced by soft spots and skin blisters on cucumbers acidified with 0.05 and 0.0%, but not with 0.16%, acetic acid. In broth culture, growth of four mold isolates from soft cucumbers was inhibited by 0.3% acetic (pH 4.0) but not by up to 0.9% lactic acid (pH 3.0) at 5.3% NaCl.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb05020.x
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  • 4
    Electronic Resource
    Electronic Resource
    MECHANISM FOR BLOATER FORMATION IN BRINED CUCUMBERS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The susceptibility of pickling cucumbers to bloater damage during storage in CO2-charged brine depended upon the internal gas composition of the cucumbers before brining. Gas extracted from fresh cucumbers consisted of about 75% N2, 20% O2, and 6.0% CO2. Replacement of that gas with CO2 or O2, reduced the susceptibility of the fruit to bloater damage upon subsequent storage in carbonated brine. Bloater damage was related directly to % N2 and inversely to % CO2 in the internal gas of the cucumbers when they were brined. These and other findings are the basis of the following mechanism we propose to explain bloater formation of cucumbers in brine containing CO2. When cucumbers are brined, liquid clogs the intercellular gas spaces of the tissues that normally permit rapid diffusion of gases in fresh cucumbers. The liquid-clogged layer encloses the internal gases within the fruit and functions as a differentially permeable barrier to N2 and CO2. Since N2 is the predominant gas within the fresh fruit, and since CO2 concentration in the brine is high, a diffusion gradient for CO2 exists toward the fruit interior. CO2, which is much more water soluble than N2, diffuses from the brine into the fruit faster than N2 can diffuse from the fruit. Ultimately, the transfer of CO2 to the fruit interior results in sufficient internal gas pressure due to CO2 plus N2 to rupture the flesh, causing a gas pocket (bloater formation).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07570.x
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  • 5
    Electronic Resource
    Electronic Resource
    Stability of Mannitol to Lactobacillus plantarum Degradation in Green Beans Fermented with Lactobacillus cellobiosus (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Mannitol, in fermented green bean juice, was converted to lactic acid by Lactobacillus plantarum when the initial pH was raised to 3.9. However, at pH 3.5, mannitol was stable to anaerobic degradation by a 106 CFU/ml inoculum of 19 strains of L. plantarum and four isolated homofermentative lactobacilli. Several strains were capable of limited mannitol degradation at an initial pH 3.7. Completely fermented beans were microbiologically stable for at least 6 months under anaerobic conditions at 27°C. It is possible that heterolactic acid-fermented vegetables are microbiologically stable provided fermentable sugars are removed and the pH is lowered below pH 3.7.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14943.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFFECTS OF STORAGE CONDITIONS ON FIRMNESS OF BRINED CUCUMBERS (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Brined, fermented cucumbers were stored up to 1 yr under various conditions of pH (3.3, 3.8), NaCl concentration (5.5, 11.4%), temperature (4.4, 15.5, 26.6°C), storage time (3, 6, 9, 12 months), and CaCl2, addition (0.1%). Polygalacturonase (PC) activity in the brine was negligible. Firmness of the cucumbers was determined with a Magness-Taylor fruit pressure tester. Temperature had the greatest influence upon retention of firmness, but effects of pH, % NaCl, and storage time also were significant (P ≤ 0.01). Rates of firmness loss ranged from 〈0.05 to ca 0.5 lb/month, depending upon pH, % NaCl and temperature. Firmness retention was greatest at 4.4–15.5°C, pH 3.8 and 11.4% NaCl. A prediction equation for the rate of firmness loss was developed. Addition of 0.1% CaCl2 to the brine resulted in firmer cucumbers, particularly those stored at pH 3.3 (P 〈 0.01). Results indicated that firmness of cucumbers can be retained at lower brine strengths than currently used, provided the cucumbers are washed prior to brining to remove softening enzymes as in the controlled fermentation process, and temperature of the brine stock is maintained at ca 15.5°C or lower.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08516.x
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  • 7
    Electronic Resource
    Electronic Resource
    BRINING PROPERTIES OF CUCUMBERS EXPOSED TO PURE OXYGEN BEFORE BRINING (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Replacement of the internal gas atmosphere of pickling cucumbers with O2 (O2-exchanged) greatly altered their brining properties. Oxygen-exchanged cucumbers absorbed brine rapidly, apparently as a result of reduced pressure inside the cucumbers due to respiratory conversion of O2 to CO2. The brine uptake reached a maximum and approximated the gas volume reported for fresh cucumbers (4-5%) within 24 hr. Upon brining, the O2 -exchanged cucumbers acquired a translucent internal appearance of fully-cured, brine-stock cucumbers within a few days, as compared to several months for untreated brine stock. The O2 -exchanged cucumbers were less susceptible to bloater damage than control cucumbers during brine fermentation. The density of O2 -exchanged cucumbers was significantly greater than that of control cucumbers within a day after brining, due to the greater brine absorption. No important effects of O2 treatment were noted regarding rate and extent of fermentation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07567.x
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  • 8
    Electronic Resource
    Electronic Resource
    CHANGES IN DISSOLVED OXYGEN AND MICROFLORA DURING FERMENTATION OF AERATED, BRINED CUCUMBERS (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Dissolved oxygen (DO) and oxygen uptake rates (OUR) were measured in cucumbers that were brined in 5-gal pails according to the controlled fermentation process. Saturation levels of oxygen in the brines were 5-6 ppm depending on salt concentration and temperature. DO was expressed as % saturation (% Cs). Either air or nitrogen was used to purge CO, from the brines to prevent bloater formation. In continuously aerated (air-purged) brines, DO increased before the onset of microbial growth (ca 2 days) and then decreased, converse to OUR. Thus, there were two distinct stages of oxygen levels and uptakes. In nitrogen-purged brines, DO was negligible throughout the period of purging; OUR of the brine samples was low (1% Cs/min maximum during the microbial fermentation stage) and lactic acid bacteria predominated the microbial flora. In air-purged brines, DO varied with rate of aeration; OUR of brine samples was high and populations of film yeasts were high. High aeration rates (100 ml/min/gal cucumbers) resulted in lower DO, higher OUR (40% Cs/min maximum) and greater populations of film yeasts than lower aeration rates (2-5 ml/min/gal). Tests in commercial tanks confirmed that appreciable levels of oxygen are incorporated into brines using a side-arm purger.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03804.x
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  • 9
    Electronic Resource
    Electronic Resource
    CONTROLLED FERMENTATION OF SLICED CUCUMBERS (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A process is described for the controlled fermentation of sliced, large cucumbers which results in improved firmness of the tissue. The cucumbers are sliced, blanched in water, cooled, brined in a solution of NaCl and calcium acetate at pH 4.3–4.6 and inoculated with a Lactobacillus plantarum starter culture. The fermentation is essentially complete within 1 wk at 27°C. Buffering of the brines with calcium acetate had the dual advantage of insuring complete fermentation, and firming of the cucumber tissue. Heated slices, when brined at 0–6.5% NaCl according to this process, were firm after 3 months’ storage; whereas, unheated slices became soft at lower levels of NaCl. The process offers a possible means of reducing or eliminating the problem of soft centers in large cucumbers. The process also improved the firmness of small, whole cucumbers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02448.x
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  • 10
    Electronic Resource
    Electronic Resource
    PURGING OF CO2 FROM CUCUMBER BRINES TO REDUCE BLOATER DAMAGE (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb01078.x
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