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VCRB :: Contents of Volume 59/2003 :: Detailed information


THE EFFECT OF STARTER BACTERIAL CULTURE ON THE QUALITY 
OF FERMENTED CUCUMBERS


Krystyna ELKNER, Urszula SMOLIŃSKA
Research Institute of Vegetable Crops Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland


Summary

In the experiment conducted in 2000-2001 the quality of fermented cucumbers, prepared with a traditional method and with the addition of starter bacteria culture Lactobacillus plantarum (Vege-Start), was compared. Different temperatures of fermentation and storage were used.
The intensity of fermentation depended on the starter bacteria culture and fermentation temperature. After four days, the pH and the concentration of lactic acid in the cucumber fermented at 20oC with Vege-Start culture, were consistent with the Polish standard. Addition of L. plantarum to fermentation brine decreased the nitrate level of cucumber in higher temperatures of fermentation process. Addition of starter bacteria decreased the amount of empty cavities in fermented cucumbers, irrespective of temperature of fermentation and storage. The sensory value of cucumbers fermented and stored at 10oC was very high irrespective of Lactobacillus plantarum inoculation. The fermentation and storage at 15oC-20oC decreased the quality of fermented cucumbers, but combinations with Vege-Start culture was better than control.


keywords:cucumber, starter bacterial culture, Lactobacillus plantarum, quality of fermented cucumbers

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