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标题：A Study on the Fermentation of Cucumber in Low-Salt Brine
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作者：Erhan İç ; Filiz Özçelik
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1999
卷号：24
期号：2
出版社：Association of Food Technology, Turkey
摘要：During 2 years experiments, natural fermentation of cucumbers were carried out in brines containing equilibrium concentrations 0, 0.2, 0.4% CaCl₂ + 3, 4, 5% NaCl + 0.2% acetic acid in first year. Second year, the same brine compositions were used in experiments except CaCl₂ (0, 0.1, 0.2%). Brine solutions were assayed periodically for pH, acidity, reducing sugar, salt and microbiological population during experiment periods (29 days). Fermentations were completed within 14 days and the values of pH and titratable acidy were measured between 3.30-3.43 and 0.78-1.13%, respectively. CaCl₂ in brines has no effect on lactic acid production, pH and fermentation of sugar, except equilibration of salt. The number of lactic acid bacteria was reached to the highest value (10⁸ cells/mL) in 5-8 th days of fermentation and a decrease was observed after that. Yeast growth was not observed at first, but a remarkable yeast grown (10⁶ cells/mL) was determined at the end of the fermentation.