Fermentation of Cucumbers Brined with Calcium Chloride Instead of Sodium Chloride

Waste water containing high levels of NaCl from cucumber fermentation tank yards is a continuing problem for the pickled vegetable industry. A major reduction in waste salt could be achieved if NaCl were eliminated from the cucumber fermentation process. The objectives of this project were to fermen...

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Veröffentlicht in:	Journal of food science 2010-04, Vol.75 (3), p.C291-C296
Hauptverfasser:	McFeeters, Roger F, Pérez-Díaz, Ilenys
Format:	Artikel
Sprache:	eng
Schlagworte:	bacteria Biological and medical sciences Brine brining butyric acid Butyric Acid - analysis calcium chloride Calcium Chloride - chemistry Chemical compounds Chemical Phenomena Cucumbers Cucumis sativus Cucumis sativus - chemistry Cucumis sativus - microbiology Diet, Sodium-Restricted Fermentation fermented foods firmness food composition Food industries Food Microbiology food pathogens Food Preservation - methods food processing food processing quality Food science food spoilage food storage Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Hexoses - analysis Hydrogen-Ion Concentration Industrial Waste - prevention & control lactic acid Lactic Acid - analysis lactic acid fermentation Lactobacillus plantarum Lactobacillus plantarum - metabolism Metabolites Osmolar Concentration pickles Propionates - analysis propionic acid Quality Control Salt Salts - chemistry sodium chloride Sodium Chloride - chemistry storage quality sugars temperature Time Factors Vegetables - chemistry Vegetables - microbiology
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