brine has been researched along with malic-acid* in 1 studies
1 other study(ies) available for brine and malic-acid
| Article | Year |
|---|---|
Evaluation of the use of malic acid decarboxylase-deficient starter culture in NaCl-free cucumber fermentations to reduce bloater incidence.
Accumulation of carbon dioxide (CO. 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 10. Although use of an allochthonous MDC-deficient starter culture reduces bloater index in acidified cucumber fermentations brined with CaCl. Economical losses due to the incidence of bloaters in commercial cucumber fermentations brined with CaCl Topics: Bacterial Proteins; Carbon Dioxide; Carboxy-Lyases; Cucumis sativus; Fermentation; Food Microbiology; Lactobacillus plantarum; Malates; Salts; Sodium Chloride | 2018 |