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Appl Environ Microbiol. 1981 December; 42(6): 1111-1118

Entrance and Growth of Lactic Acid Bacteria in Gas-Exchanged, Brined Cucumbers {dagger}

M. A. Daeschel and H. P. Fleming

Food Fermentation Laboratory, United States Department of Agriculture, Agricultural Research Service, Southern Region, and North Carolina Agricultural Research Service, Department of Food Science, North Carolina State University, Raleigh, North Carolina 27650

ABSTRACT

Entrance of lactic acid bacteria into the interior of brined cucumbers was found to be greatly influenced by gas composition of the cucumbers before brining. Exchange of the internal gas of fresh cucumbers with O2 resulted in absorption of bacteria into the subsequently brined fruit within a few hours. Bacteria were absorbed into nonexchanged cucumbers to a lesser extent. Little bacterial absorption occurred in N2-exchanged cucumbers. Stomata of the cucumber skin appeared to be a likely port for bacterial entry. When Pediococcus cerevisiae or Lactobacillus plantarum cells were added to the brine of O2-exchanged cucumbers, the respective cell types colonized in large numbers within intercellular spaces and vascular elements of mesocarp tissue during fermentation of the cucumbers. Implications of these observations, particularly with regard to bloater formation in brined cucumbers, are discussed.

FOOTNOTES

{dagger} Paper no. 6970 of the journal series of the North Carolina Agricultural Research Service, Raleigh.

Appl Environ Microbiol. 1981 December; 42(6): 1111-1118






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