Preparation of a Lactobacillus Plantarum Starter Culture for Cucumber Fermentations That Can Meet Kosher Guidelines
: A method is described for growth of a Lactobacillus plantarum starter culture in jars of commercially available pasteurized fresh‐pack kosher dill cucumbers so that jars can be used to inoculate commercial scale cucumber fermentation tanks. A procedure is also described to transfer lactic acid ba...
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| Veröffentlicht in: | Journal of food science 2011-03, Vol.76 (2), p.M120-M123 |
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| container_title | Journal of food science |
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| creator | Pérez-Díaz, I.M. McFeeters, R.F. |
| description | : A method is described for growth of a Lactobacillus plantarum starter culture in jars of commercially available pasteurized fresh‐pack kosher dill cucumbers so that jars can be used to inoculate commercial scale cucumber fermentation tanks. A procedure is also described to transfer lactic acid bacteria from frozen storage in MRS broth into cucumber juice and commercial jars of kosher dill cucumbers so that a selected strain of lactic acid bacteria can be kosher certified for commercial fermentations in processing plants that operate under kosher certification. The strain of L. plantarum used in these experiments grew to maximum cell numbers in 4 d at 20 to 25 °C and then maintained viable cell numbers for 2 wk at >108 CFU/mL so the culture was suitable for inoculation of fermentation tanks. Refrigeration of jars of culture after they grow to maximum numbers minimizes die‐off of cells sufficiently so that a pure culture can be maintained by aseptically transferring brine containing viable bacteria to a new pH‐adjusted jar only once every 4 mo.
Practical Application: This report describes a method to prepare a lactic acid bacteria starter culture suitable for kosher vegetable fermentations. |
| doi_str_mv | 10.1111/j.1750-3841.2010.01981.x |
| format | Article |
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Practical Application: This report describes a method to prepare a lactic acid bacteria starter culture suitable for kosher vegetable fermentations.</description><subject>Biological and medical sciences</subject><subject>Cell culture</subject><subject>Cell growth</subject><subject>Colony Count, Microbial</subject><subject>Cucumbers</subject><subject>Cucumis sativus - microbiology</subject><subject>Culture Media</subject><subject>Fermentation</subject><subject>Food Handling - methods</subject><subject>Food Handling - standards</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>Food Microbiology - standards</subject><subject>Food science</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gram-positive bacteria</subject><subject>Hydrogen-Ion Concentration</subject><subject>lactic acid bacteria</subject><subject>Lactobacillus</subject><subject>Lactobacillus plantarum - growth & development</subject><subject>Pasteurization</subject><subject>Refrigeration</subject><subject>Salts - chemistry</subject><subject>Salts - metabolism</subject><subject>starter culture</subject><subject>Vegetables - microbiology</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkc1uEzEUhS1ERUPLKyALCbGa1L9jzwYJBRJoQ6mUorKzPB6POmF-UnuspjvEo_Ik2E0IEiu88fW93z061gEAYjTF8Zytp1hwlFHJ8JSg2EW4kHi6fQImh8FTMEGIkAxjJo7Bc-_XKL1p_gwcE8wpF4JNwP2Vsxvt9NgMPRxqqH_9-LnUZhxKbZq2DR5etboftQtdnKxiMVoHZ6Edg7OwHlJtQlfG5ty6zkY0SXl4fatHONM9_GztCC8GfxuRRWgq2za99afgqNatty_29wn4Ov9wPfuYLb8sPs3eLTPDcoazHKOSV7qSNWOMCIR5UTDODJfCVJLUJaGaW4oFpjWquEZEUEl0KQmSTBSYnoA3O92NG-6C9aPqGm9sGz9lh-CVzJmQAhVFJF_9Q66H4PpoLkE5R1ygCMkdZNzgvbO12rim0-5BYaRSNGqtUgIqJaBSNOoxGrWNqy_3-qHsbHVY_JNFBF7vAe2Nbmune9P4vxwtWCFFMvp2x903rX34bwPqfP5-lcookO0EGj_a7UFAu-8qF1RwdXO5UOImZ-cr8U0h-htyebn4</recordid><startdate>201103</startdate><enddate>201103</enddate><creator>Pérez-Díaz, I.M.</creator><creator>McFeeters, R.F.</creator><general>Blackwell Publishing Inc</general><general>Wiley</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201103</creationdate><title>Preparation of a Lactobacillus Plantarum Starter Culture for Cucumber Fermentations That Can Meet Kosher Guidelines</title><author>Pérez-Díaz, I.M. ; McFeeters, R.F.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4641-610b5dad8f4442701599454c587cd82fb23a5e31713f0d5a027382ab820847913</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Biological and medical sciences</topic><topic>Cell culture</topic><topic>Cell growth</topic><topic>Colony Count, Microbial</topic><topic>Cucumbers</topic><topic>Cucumis sativus - microbiology</topic><topic>Culture Media</topic><topic>Fermentation</topic><topic>Food Handling - methods</topic><topic>Food Handling - standards</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>Food Microbiology - standards</topic><topic>Food science</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. 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A procedure is also described to transfer lactic acid bacteria from frozen storage in MRS broth into cucumber juice and commercial jars of kosher dill cucumbers so that a selected strain of lactic acid bacteria can be kosher certified for commercial fermentations in processing plants that operate under kosher certification. The strain of L. plantarum used in these experiments grew to maximum cell numbers in 4 d at 20 to 25 °C and then maintained viable cell numbers for 2 wk at >108 CFU/mL so the culture was suitable for inoculation of fermentation tanks. Refrigeration of jars of culture after they grow to maximum numbers minimizes die‐off of cells sufficiently so that a pure culture can be maintained by aseptically transferring brine containing viable bacteria to a new pH‐adjusted jar only once every 4 mo.
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| subjects | Biological and medical sciences Cell culture Cell growth Colony Count, Microbial Cucumbers Cucumis sativus - microbiology Culture Media Fermentation Food Handling - methods Food Handling - standards Food industries Food microbiology Food Microbiology - standards Food science Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Gram-positive bacteria Hydrogen-Ion Concentration lactic acid bacteria Lactobacillus Lactobacillus plantarum - growth & development Pasteurization Refrigeration Salts - chemistry Salts - metabolism starter culture Vegetables - microbiology |
| title | Preparation of a Lactobacillus Plantarum Starter Culture for Cucumber Fermentations That Can Meet Kosher Guidelines |
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