| Characteristics of spoilage-associated secondary cucumber fermentation. | |
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MedLine Citation:
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PMID: 22179234 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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Secondary fermentations during the bulk storage of fermented cucumbers can result in spoilage that causes 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 formation of acetic, butyric and propionic acids. The objectives of this study were to characterize the chemical and environmental conditions associated with secondary cucumber fermentations and to isolate and characterize potential causative microorganisms. Both commercial spoilage samples and laboratory reproduced secondary fermentations were evaluated. Potential causative agents were isolated based on morphological characteristics. Two yeasts, Pichia manshurica and Issatchenkia occidentalis were identified and most commonly detected concomitantly with lactic acid utilization. In the presence of oxygen, the yeast metabolic activity lead to lactic acid degradation, small decline in the redox potential (E(h), Ag/AgCl, 3M KCl) of the fermentation brines and an increase in pH to levels at which bacteria, other than the lactic acid bacteria responsible for the primary fermentation, can grow and produce acetic, butyric and propionic acids. Inhibition of these yeasts by allyl isothiocyanate (AITC) resulted in stabilization of the fermented medium, while the absence of the preservative resulted in lactic and acetic acids disappearance in a model system. Additionally, three gram positive bacteria, Lactobacillus buchneri, a Clostridium sp., and Pediococcus ethanolidurans were identified as potentially relevant to different stages of the secondary fermentation. The unique opportunity to study commercial spoilage samples generated a better understanding of the microbiota and environmental conditions associated with secondary cucumber fermentations. |
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Authors:
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Wendy Franco; Ilenys M Pérez-Díaz; Suzanne D Johanningsmeier; Roger F McFeeters |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-12-16 |
Journal Detail:
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Title: Applied and environmental microbiology Volume: - ISSN: 1098-5336 ISO Abbreviation: - Publication Date: 2011 Dec |
Date Detail:
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Created Date: 2011-12-19 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 7605801 Medline TA: Appl Environ Microbiol Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Affiliation:
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Department of Food, Bioprocessing and Nutrition Sciences, 400 Dan Allen Drive, North Carolina State University, Raleigh, NC 27698-7624. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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