Evaluation of the use of malic acid decarboxylase-deficient starter culture in NaCl-free cucumber fermentations to reduce bloater incidence
| Autor: | Lauren Connelly, Rachel L. Lombardi, Joscelin T. Diaz, Ilenys M. Pérez-Díaz, Yawen Zhai |
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| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
0301 basic medicine Carboxy-Lyases Sodium Malates chemistry.chemical_element Biology Sodium Chloride 01 natural sciences Applied Microbiology and Biotechnology 03 medical and health sciences chemistry.chemical_compound Starter Bacterial Proteins 010608 biotechnology Food science Lactobacillus brevis Inoculation food and beverages High cell General Medicine Carbon Dioxide biology.organism_classification 030104 developmental biology chemistry Fermentation Food Microbiology Salts Malic acid Cucumis sativus Lactobacillus plantarum Biotechnology |
| Zdroj: | Journal of applied microbiology. 124(1) |
| ISSN: | 1365-2672 |
| Popis: | AIMS: Accumulation of carbon dioxide (CO₂) in cucumber fermentations is known to cause hollow cavities inside whole fruits or bloaters, conducive to economic losses for the pickling industry. This study focused on evaluating the use of a malic acid decarboxylase (MDC)‐deficient starter culture to minimize CO₂ production and the resulting bloater index in sodium chloride‐free cucumber fermentations brined with CaCl₂. METHODS AND RESULTS: Attempts to isolate autochthonous MDC‐deficient starter cultures from commercial fermentations, using the MD medium for screening, were unsuccessful. The utilization of allochthonous MDC‐deficient starter cultures resulted in incomplete utilization of sugars and delayed fermentations. Acidified fermentations were considered, to suppress the indigenous microbiota and favour proliferation of the allochthonous MDC‐deficient Lactobacillus plantarum starter cultures. Inoculation of acidified fermentations with L. plantarum alone or in combination with Lactobacillus brevis minimally improved the conversion of sugars. However, inoculation of the pure allochthonous MDC‐deficient starter culture to 10⁷ CFU per ml in acidified fermentations resulted in a reduced bloater index as compared to wild fermentations and those inoculated with the mixed starter culture. CONCLUSIONS: Although use of an allochthonous MDC‐deficient starter culture reduces bloater index in acidified cucumber fermentations brined with CaCl₂, an incomplete conversion of sugars is observed. SIGNIFICANCE AND IMPACT OF THE STUDY: Economical losses due to the incidence of bloaters in commercial cucumber fermentations brined with CaCl₂ may be reduced utilizing a starter culture to high cell density. |
| Databáze: | OpenAIRE |
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