Lactic Acid Fermentation of Fruits Vegetables …Cucumber Fermentation 107 7 Cucumber Fermentation...

Cucumber Fermentation 107

7Cucumber FermentationWendy Franco1,2*, Suzanne Johanningsmeier3*, Jean Lu4, John Demo5, Emily Wilson6 and Lisa Moeller7

1

2

3

4

gmail.com 6

1. Introduction

that

108 Lactic Acid Fermentation of Fruits and Vegetables

fermentation processes are practiced across

lactic acid fermentation is

and

Table 1. Cucumber Production Trends 2008-2012

CountryCucumber Production millions of metric tons

2008 2009 2010 2011 2012

China 42.2 44.2 48.0

Turkey 1.80

Iran 1.60 1.60

Russian Federation 1.10 1.10 1.20 1.20 1.30

Ukraine 0.80 1.00 1.00

United States 0.80


lactic acid

the fermented

fermentation. We start with a detailed description of the

directions for fermentation.

2. Industrial Process Overview

with foam alerts one to the scale of operations of the modern pickle plant.

fermentation

initial stages of

2


2

and from the

lactic acid

acidic and pleasing taste from lactic acid fermentation is now predominant,

2

2

processing.

Not all

lactic acid fermentation on a commercial scale. While most


monitor these spoilage.

alcohol,

2

good 2 from the tank

2.1. Fermentation Vats


the

of

2


fermentation

storage.fermentation process takes place in these tanks,

Fig. 1. Process Steps in Cucumber Fermentation. (Adapted from Johanningsmeier (2011)).

Prior to the


fermentation and

phase.


2.2. Controlling the Fermentation Process

the growth of

rapid lactic acid spoilage

fermentation, it is a

spoilage if long-term storage is desired.

2.3. Purging

2

2 2

the 2

2

2

2the


2-laden

2

2 2 into the

2

2

fermentation rates 2

choice.

2.4. Monitoring and Record Keeping

fermentation


are critical.

initiates the lactic acid

2 2

fermentation as lactic

fermentation is

week. Monitoring the

lactic acid


fermentation.

2.5. Material Handling

as well as the

impacts, since the the right conditions, a


2.6. Processing for Finished Product

processing tanks, separated from the

3. Fermentation Microbiota

3.1. Natural Cucumber Fermentation

microorganisms on the fresh

Enterobacteriaceae

2


fermentation proceeds

fermentation were comprised of the genera Lactobacillus, Pediococcus, Lactococcus and Leuconostoc

Lactobacillus fermentation. Leuconostoc

Lactobacillusfermentation, the Leuconostoc

PediococcusLactobacillus spp.

Lb. plantarum species in

Pd. pentosaceus, Lb. brevis and Ln. mesenteroides

2, ethanol and acetic fermentation depends on

Lb. plantarum and Pd. pentosaceus

stages of fermentation.

in the

the Debaryomyces, Endomycopsis, Zygosaccharomyces, and Candida genera that

Saccharomyces cerevisiae and S. rosei, which

2lactic

acid fermentation in


of fermentation process, which might last

fermentation process,

Lb. plantarum

2and 2 2 can

of gas pockets in the 2,

2 from the fermentation tanks in a fashion

lactic acid

fermentation

and


3.2. Ecology of Bacteriophage

decades.

Lb. plantarumPd. acidilactici

the same

Lb. brevis, Lb. plantarum, Weissella paramesenteroides, W. cibaria and Pd. ethanolidurans.

Lb. brevis and Lb. plantarumfermentation,

on fresh

Ln. mesenteroides, one of the least salt-tolerant

Ln. mesenteroides

fermentation


increased

other phages and their hosts.

Fig. 2. Lactic Acid Bacteria (LAB) Counts and the Numbers of LAB Phage Isolates in Commercial Cucumber Fermentation (Adapted from Lu et al. 2012)

st of the phages isolated from fermentation are tailed phages with icosahedral

phage families, Myoviridae or Siphoviridaein host ranges. phages

W. cibaria, Lb. plantarum and Lb. brevis

hages can also genetic transfer


Fig. 3. Transmission Electron Micrographs of Six Phages Isolated from a Commercial Cucumber Fermentation (adapted from Lu et al. 2012).

,

of phages in fermentation, a larger is .

fermentation

of high-salt waste from


technologies for low-salt

normal

4. Secondary Fermentation and Spoilage

spoilage in commercial

spoilage

lactic acid fermentation makes the isolation

fermentation

after completion of the complete depletion of

Clostridium tertium, which

Propionibacterium, Clostridium and Lactobacillus

Lb. buchneri


spoilage lactic acid into acetic acid and 1,2-propanediol in

fermented

Clostridium

fermentation spoilage of fermented Lb. plantarum

Pd. pentosaceus, Lb. casei, Lb. sakei, Streptococcus faecium and Str. faecalis

spoilage Zygosaccharomyces globiformis

related to

the genera Candida, Pichia and Saccharomyces

Enterobacteriaceae

reported that Enterobacter cloacae Enterobacter sp. were also

spoilage in high-salt

isolated that relate to fermented Clostridia


fermentation, which

Pichia manshurica and Issatchenkia occidentalisCandida etchelsii

with the spoilage Lb. buchneri and Pd. ethanolidurans

spoilage microorganisms. Pd. ethanolidurans persists in these spoilage conditions, it is

lactic acid or other spoilage intermediates

P. manshurica and I. occidentalis lactic

Lb. buchneri, Pd. ethanolidurans, Enterobacter and Clostridium

Fig. 4. Yeast and Bacterial Colonies Observed in Commercial and Laboratory Reproduced Spoiled Fermented Cucumber. (Adapted from Franco and Pérez-Díaz (2012a)


spoilage in fermented

from these commercial spoilage samples indicated that fermentations carried 2 spoilage

spoilage

lactic acid concentrations.

Lb. buchneri and Lb. parafarraginis lactic acid in fermented

Lb. rapi, also

fermentation initiated Lb. buchneri spoilage

lactic acid into acetic and propionic acids, which

lactic acid, leading

spoilage associated with the Lb. buchneri

Firmicutes spoilage

Bacteriodetes/Chlorobi Propionibacterium

and Pectinatus spoilage samples was lactic acid

the

P. manshurica and I. occidentalis

Lb. buchneri and Lb. parafarraginis


fermentation with

Cl. tertiumCl. bifermentans, Enterobacter cloacae

Propionibacterium acidipropionici Pectinatus

Fig. 5: Succession of Microbiota and Biochemical Changes Associated with Primary and Secondary Fermentations during Storage of Fermented Cucumber Pickles

5. Microbial Safety of Fermented Cucumbers

Cl. botulinum


record. Escherichia coli, Listeria monocytogenes

and Salmonella enterica

E. coli E. coli

heated E. coli

L. monocytogenes strains in home-

for fermented

6. Chemical and Physical Changes During Fermentation, Bulk Storage and Processing

6.1. Quality of Fermented Cucumbers

2


6.2. Physical Defects

of whole

2

Aerobacter species, now known as Enterobacter

2

2 fermentation

2 2

2

2

2defects. Lb. brevis 2

Saccharomyces rosei and S. cerevisiae

Lb. plantarum


of 2

2

2

2 into the

2

decreases the

2

2

2

2

2

lower 2

2

2

2 trapped inside the


the

2

2

6.3. Color Changes and Cured Appearance Development

or addition of 100–200 ppm CaNa2

Fig. 6. Changes in Cucumber Fruit Appearance during Fermentation and Bulk Storage


Lb. casei or Lb. paracasei

processing of fermented

characteristic of fermented

the or heat speeds the

faster

the rate of fermentation technologies and a growing demand for fermented


6.4. Texture Properties

of the high degree of

mechanical

and a good indicator of whether the fermented

with fermented

processing into pickle

0.2–0.44 per cent CaCl2 to


Brine Ingredient or Intrinsic Factor

Function Optimal Range Legal Limit

chloride con-centration

Selects for proper

and storage

is for chlorides in

added as CaCl2

per cent as CaCl2depending on NaCl concentration,

and downstream processing

CaCl2

spoilage

fermentations

to

ingredients

Considered a processing aid

reach less than 4.6 as

storage and processing

increase with increasing

Storage conditions:

Pectin

esterase

Contd...


CaCl2

concentrations for 2

2 to

the controlled-

that the optimal CaCl2

0.28 per cent CaCl2

2

fermentation, CaCl2

Brine Ingredient or Intrinsic Factor

Function Optimal Range Legal Limit

loss

None

None

Table 2: (Contd.)


2 to 0.8 per cent for

maintain high-

in vitro

of 20 mM CaCl2


2

in vitro20 mM CaCl2for the softening of fermented


low compared to other

of S. fragilisof

6.5. Volatile Flavor Compounds in Fresh and Fermented Cucumbers


2

of


fermentation of

of fermented

fermentation and has an odor threshold of

of linalool in 2 per cent salt


of

fermented

2


odor of penten-3-one was enhanced in the presence of heptenal, while a

7. Sodium Chloride Reduction Strategies

7.1. Environmental Considerations

fermentation has

7.2. Brine Recycling


water from the desalting process remains a challenge for large processing operations.

7.3. Salt Reduction in Cucumber Fermentation

2 and 0.32 per cent

2 to aid Lb. plantarum


8. Conclusions and Future Developments

are transformed into high-Lb. plantarum, which

2 which can

fermentation

starter

controlled

fermentation.

Acknowledgements

editorial assistance.


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