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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