Effects of lactic acid bacteria inoculated fermentation on pickled cucumbers

Advance Journal of Food Science and Technology

Volumn 5, Issue 12, 2013, Pages 1610-1617

  Ji, Xiaoyi ^a   Wu, Yuan ^a   Wu, Xingzhu ^b   Lin, Yonghua ^a   Xu, Weiwei ^a   Ruan, Hui ^a,b   He, Guoqing ^a,b  

^a ZHEJIANG UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

Author keywords

Cucumber; Lactic acid bacteria(LAB); Organic acid; Pickling; Texture

Indexed keywords

ACETIC ACID; BACTERIA; FERMENTATION; LABORATORIES; LACTIC ACID; ORGANIC ACIDS; PH; PICKLING; SENSORY ANALYSIS; TEXTURES;

ACETIC ACID BACTERIA; ACID ACCUMULATIONS; CUCUMBER; INOCULATED FERMENTATION; LACTIC ACID BACTERIA; MICROSCOPIC OBSERVATIONS; ORIGINAL STRUCTURES; SPONTANEOUS FERMENTATION;

OXALIC ACID;

EID: 84891445106     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: 10.19026/ajfst.5.3397     Document Type: Article

References (41)

1. Aslam, M., M. Shahid, F.U. Rehman, N.H. Naveed, A.I. Batool, S. Sharif and A. Asia, 2011. Purification and characterization of bacteriocin isolated from Streptococcus thermophilus. Afr. J. Microbiol. Res., 5(18): 2642-2648.
2. Avenoza, A., J.H. Busto, N. Canal and J.M. Peregrina, 2006. Time course of the evolution of malic and lactic acids in the alcoholic and malolactic fermentation of grape must by quantitative 1H NMR (qHNMR) spectroscopy. J. Agric. Food Chem., 54(13): 4715-4720.
3. Breidt, F. and J.M. Caldwell, 2011. Survival of Escherichia coli O157:H7 in cucumber fermentation brines. J. Food Sci., 76(3): 198-203.
4. Buscher, R.W., C. Hamilton, J. Thorne and M.J. Cho, 2011. Elevated calcium chloride in cucumber fermentation brine prolongs pickle product crispness. J. Food Qual., 34(2): 93-99. Castellari, M., A. Versari, U. Spinabelli, S. Galassi and A. Amati, 2000. An improved HPLC method for the analysis of organic acids, carbohydrates and alcohols in grape musts and wines. J. Liq. Chromatogr. R. T., 23(13): 2047-2056.
5. Castellari, M., A. Versari, U. Spinabelli, S. Galassi and A. Amati, 2000. An improved HPLC method for the analysis of organic acids, carbohydrates and alcohols in grape musts and wines. J. Liq. Chromatogr. R. T., 23(13): 2047-2056.
6. Chen, Y.S., H.C. Wu, H.Y. Lo, W.C. Lin, W.H. Hsu, C.W. Lin, P.Y. Lin and F. Yanagida, 2012. Isolation and characterisation of lactic acid bacteria from jiang-gua (fermented cucumbers), a traditional fermented food in Taiwan. J. Sci. Food Agric., 92: 2069-2075.
7. Choi, I.H., J.S. Noh, J. Han, H.J. Kim, E. Han and Y.O. Song, 2013. Kimchi: A fermented vegetable, improves serum lipid profiles in healthy young adults: Randomized clinical trial. J. Med. Food, 16(3): 223-229.
8. Cizeikiene, D., 2013. Antimicrobial activity of lactic acid bacteria against pathogenic and spoilage microorganism isolated from food and their control in wheat bread. Food Control, 31(2): 539-545.
9. Erro, J., A.M. Zamarreño, J. Yvin and J.M. Garcia-Mina, 2009. Determination of organic acids in tissues and exudates of maize, lupin and chickpea by high-performance liquid chromatography- tandem mass spectrometry. J. Agr. Food Chem., 57(10): 4004-4010.
10. Eyéghé-Bickong, H.A., E.O. Alexandersson, L.M. Gouws, P.R. Young and M.A. Vivier, 2012. Optimisation of an HPLC method for the simultaneous quantification of the major sugars and organic acids in grapevine berries. J. Chromatogr. B, 885-886: 43-49.
11. Fleming, H.P., L.C. Mcdonald, R.F. Mcfeeters, R.L. Thompson and E.G. Humphries, 1995. Fermentation of cucumbers without sodium chloride. J. Food Sci., 60(2): 312-315.
12. Flores, P., P. Hellín and J. Fenoll, 2012. Determination of organic acids in fruits and vegetables by liquid chromatography with tandem-mass spectrometry. Food Chem., 132(2): 1049-1054.
13. Fontannaz, P., T. Kilinc and O. Heudi, 2006. HPLC-UV determination of total vitamin C in a wide range of fortified food products. Food Chem., 94(4): 626-631.
14. Franco, W. and I.M. Pérez-Díaz, 2012. Development of a model system for the study of spoilage associated secondary cucumber fermentation during long-term storage. J. Food Sci., 77(10): 586-592.
15. Franco, W., I.M. Pérez-Díaz, S.D. Johanningsmeier and R.F. McFeeters, 2012. Characteristics of spoilage-associated secondary cucumber fermentation. Appl. Environ. Microb., 78(4): 1273-1284.
16. Garcha, S. and N.K. Natt, 2012. In situ control of food spoilage fungus using Lactobacillus acidophilus NCDC 291. J. Food Sci. Technol., 49(5): 643-648.
17. Hernandez, Y., M.G. Lobo and M. Gonzalez, 2006. Determination of vitamin C in tropical fruits: A comparative evaluation of methods. Food Chem., 96(4): 654-664.
18. Jham, G.N., S.A. Fernandes, C.F. Garcia and D. Palmquist, 2007. Comparison of GC and HPLC for quantification of organic acids in two jaboticaba (Myrciaria) fruitvarieties. Quim. Nova, 30(7): 1529.
19. Kerem, Z., B. Bravdo, O. Shoseyov and Y. Tugendhaft, 2004. Rapid liquid chromatography-ultraviolet determination of organic acids and phenolic compounds in red wine and must. J. Chromatogr. A, 1052(1): 211-215. Kohyama, K., A. Nagata, Y. Tamaki and N. Sakurai, 2009. Comparison of human-bite and instrument puncture tests of cucumber texture. Postharvest. Biol. Tec., 52(2): 243-246.
20. Kohyama, K., A. Nagata, Y. Tamaki and N. Sakurai, 2009. Comparison of human-bite and instrument puncture tests of cucumber texture. Postharvest. Biol. Tec, 52(2): 243-246
21. Maegan, J.O. and M.P. Ilenys, 2009. Influence of microbial growth on the redox potential of fermented cucumbers. J. Food Sci., 74(4): 149-153.
22. Maruvada, R. and R.F. McFeeters, 2009. Evaluation of enzymatic and non-enzymatic softening in low salt cucumber fermentations. Int. J. Food Sci. Tech., 44: 1108-1117.
23. Masson, P., 2000. Influence of organic solvents in the mobile phase on the determination of carboxylic acids and inorganic anions in grape juice by ion chromatography. J. Chromatogr. A, 881(1): 387-394.
24. Mataix, E. and M.D.L. De Castro, 2001. Determination of L-(-)-malic acid and L-(+)-lactic acid in wine by a flow injection-dialysis-enzymic derivatisation approach. Anal. Chim. Acta, 428(1): 7-14.
25. Mato, I., J.F. Huidobro, J. Simal-Lozano and M.T. Sancho, 2006. Simultaneous determination of organic acids in beverages by capillary zone electrophoresis. Anal. Chim. Acta, 565(2): 190-197.
26. Mato, I., S. Suarez-Luque and J.F. Huidobro, 2007. Simple determination of main organic acids in grape juice and wine by using capillary zone electrophoresis with direct UV detection. Food Chem., 102(1): 104-112.
27. McFeeters, R.F. and I. Perez-Diaz, 2010. Fermentation of cucumbers brined with calcium chloride instead of sodium chloride. J. Food Sci., 75(3): 291-296.
28. Pereira, V., J.S. Camara, J. Cacho and J.C. Marques, 2010. HPLC-DAD methodology for the quantification of organic acids, furans and polyphenols by direct injection of wine samples. J. Sep. Sci., 33(9): 1204-1215.
29. Qureshi, M.S., S.S. Bhongale and A.K. Thorave, 2011. Determination of organic acid impurities in lactic acid obtained by fermentation of sugarcane juice. J. Chromatogr. A, 1218(40): 7147-7157.
30. Raghav, R., N. Yadav, G. Tyagi, D.K. Jangir, R. Mehrotra, R. Ganesan and E.S. Rajagopal, 2012. Degradation studies of organic acids in commercially packed fruit juices: A reverse phase high performance liquid chromatographic approach. Int. J. Food Eng., 8(4).
31. Rebelein, H., 1961. Colorimetric determination of tartaric and lactic acids in wine and fruit juice. Deut. Lebensm-Rundsch., 57: 36-41.
32. Rodriguez, G.B., R.C. Tascon, R.E. Rodriguez and R.C. Diaz, 2008. Organic acid contents in onion cultivars (Allium cepa L.). J. Agric. Food Chem., 56(15): 6512-6519.
33. Ryan, J.J. and J.A. Dupont, 1973. Identification and analysis of the major acids from fruit juices and wines. J. Agric. Food Chem., 21(1): 45-49.
34. Sakata, Y., H. Horie and Y. Yoshioka, 2011. Fruit textures of beit alpha, greenhouse, Japanese, pickling and slicer-type cucumbers. J. Jpn. Soc. Hortic. Sci., 80(4): 420-425.
35. Sakurai, N., S. Iwatani, S. Terasaki and R. Yamamoto, 2005. Texture evaluation of cucumber by a new acoustic vibration method. J. Jpn. Soc. Hortic. Sci., 74: 31-35.
36. Singh, A.K. and A. Ramesh, 2008. Succession of dominant and antagonistic lactic acid bacteria in fermented cucumber: Insights from a PCR-based approach. Food Microbiol., 25: 278-287.
37. Suojala-Ahlfors, T., 2005. Fruit firmness of pickling cucumber cultivars. Hort. Technol., 15(4): 777-781.
38. Xiong, T., Q.Q. Guan, S.H. Song, M.Y. Hao and M.Y. Xie, 2012. Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation. Food Control, 26(1): 178-181.
39. Yan, P.M., S.S. Tan and X.H. Chang, 2008. Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai. Food Control, 19(1): 50-55.
40. Yang, M.H. and Y.M. Choong, 2001. A rapid gas chromatographic method for direct determination of short-chain (C2-C12) volatile organic acids in foods. Food Chem., 75: 101-108.
41. Yoo, K.M., I.K. Hwang, G. Eog and B. Moon, 2006. Effects of salts and preheating temperature of brine on the texture of pickled cucumbers. J. Food Sci., 71(2): C97-C101.