|Kim, Jae-Ho - KYUNGSUNG UNIV. KOREA|
Submitted to: Korean Journal of Life Sciences
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: December 13, 2007
Publication Date: December 31, 2007
Repository URL: http://hdl.handle.net/10113/16627
Citation: Kim, J., Breidt, F. 2007. Development of preservation prediction chart for long term storage of fermented cucumber. Korean Journal of Life Sciences. 17(12):1616-1621. Interpretive Summary: Commercial pickle companies sometimes experience spoilage of fermented cucumbers after the primary fermentation is complete. Little is know about the bacteria that cause this spoilage problem, which can lead to significant economic losses. The research described in this manuscript demonstrates, for the first time, the reproduction of these spoilage fermentations in the laboratory, and shows some conditions that do or do not allow the spoilage fermentation to occur. This information may be helpful to the vegetable fermentation industry and lead to methods for preventing spoilage.
Technical Abstract: Off-flavors and odors in fermented cucumbers result from the growth of undesirable microorganisms during the secondary fermentation. Under laboratory conditions using a sterile fermented cucumber slurry medium, the spoilage fermentations were reproduced. Using this system the salt and pH conditions that allow the spoilage to occur were determined by varying the NaCI concentration and pH of the slurry medium. At pH 3, no spoilage was observed, regardless of the salt concentration, while at pH 3.5, pH 4, and pH 4.5, spoilage occurred in the 0 and 2% NaCl samples. For pH 5.0 samples, spoilage products were seen for all NaCI treatments. Based on these results the Preservation Prediction Chart was developed. The Chart may be used for selection of proper pH value and salt concentration for long term storage of fermented cucumber.