文章基本信息

标题：Controlled Fermentation of Cucumbers
本地全文：下载
作者：Filiz Özçelik ; Erhan İç
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1996
卷号：21
期号：1
出版社：Association of Food Technology, Turkey
摘要：In conventional fermentation of cucumbers, highly variable microbial groups and interrelated factors may give rise to a serious problem due to low product quality. Controlled fermentation with subsequent anaerobic storage of fermented product aims to avoid such problems. The controlled fermentation procedure, developed over several years, includes thorough washing of the cucumbers, chlorination of the cover brine, acidification, buffering, inoculation with a starter culture of L. plantarum and purging with an inert gas to remove carbon dioxide produced during fermentation. Some features of the controlled fermentation procedure are in commercial use. However, technological and economic factors must be considered before widespread use of the procedure in the industry.