Characteristics of Spoilage-Associated Secondary Cucumber Fermentation
نویسندگان
چکیده
منابع مشابه
Characteristics of spoilage-associated secondary cucumber fermentation.
Secondary fermentations during the bulk storage of fermented cucumbers can result in spoilage that causes a total loss of the fermented product, at an estimated cost of $6,000 to $15,000 per affected tank. Previous research has suggested that such fermentations are the result of microbiological utilization of lactic acid and the formation of acetic, butyric, and propionic acids. The objectives ...
متن کاملMicrobial interactions associated with secondary cucumber fermentation.
AIMS 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 ...
متن کاملRole of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit.
Changes during the spoilage of fermented cucumber pickles have been attributed to the metabolism of different yeasts and bacteria. In this study six organisms isolated from commercial spoiled cucumber pickles were evaluated for their possible role in primary and secondary cucumber fermentations. The ability of the yeasts Issatchenkia occidentalis and Pichia manshurica to utilize lactic and acet...
متن کاملDevelopment of a model system for the study of spoilage associated secondary cucumber fermentation during long-term storage.
UNLABELLED Calcium chloride fermentations represent an alternative to reduce chloride concentrations in the wastewaters generated from commercial cucumber fermentations, currently performed in cover brine solutions containing 6% to 12% sodium chloride. However, preliminary attempts to commercially ferment the cucumbers in the presence of oxygen led to the development of a secondary cucumber fer...
متن کاملCharacterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloning.
UNLABELLED Commercial cucumber fermentations are typically carried out in 40000 L fermentation tanks. A secondary fermentation can occur after sugars are consumed that results in the formation of acetic, propionic, and butyric acids, concomitantly with the loss of lactic acid and an increase in pH. Spoilage fermentations can result in significant economic loss for industrial producers. The micr...
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ژورنال
عنوان ژورنال: Applied and Environmental Microbiology
سال: 2012
ISSN: 0099-2240,1098-5336
DOI: 10.1128/aem.06605-11