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The effect of starter bacterial culture on the quality of fermented cucumbers.

Author(s) : ELKNER K., SMOLINSKA U.

Type of article: Article

Summary

In this experiment conducted in 2000-2001, the quality of fermented cucumbers, prepared with a traditional method and with the addition of starter bacteria culture Lactobacillus plantarum (Vege-Start), was compared. Different fermentation and storage temperatures were used. The intensity of fermentation depended on the starter bacteria culture and fermentation temperature. After four days, the pH and the concentration of lactic acid in the cucumber fermented at 20 °C with Vege-start culture, were consistent with the Polish standard. Addition of L. plantarum to fermentation brine decreased the nitrate level of cucumber at higher fermentation temperatures. Addition of starter bacteria decreased the amount of empty cavities in fermented cucumbers, irrespective of fermentation and storage temperatures. The sensory value of cucumbers fermented and stored at 10 °C was very high, irrespective of Lactobacillus plantarum inoculation. Fermentation and storage at 15-20 C° decreased the quality of fermented cucumbers, but combinations with Vege-Start culture fared better than controls.

Details

  • Original title: The effect of starter bacterial culture on the quality of fermented cucumbers.
  • Record ID : 2004-1820
  • Languages: English
  • Source: Veg. Crops Res. Bull. - vol. 59
  • Publication date: 2003
  • Document available for consultation in the library of the IIR headquarters only.

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