摘要：In this study, it was aimed to determine the problems related to the product quality and microbiological stability of fermented cucumber pickles during storage with pH control. Cucumber were fermented in brine containing equilibrium concentration of 4% NaCl, 0.2% CaCl2, 0.2% acetic acid and inoculated with Lactobacillus plantarum culture. Fermentation brine was assayed periodically for pH, titratable acidity, salt, reducing sugar and microbiological population during fermentation. At the end of the fermentation, three groups having natural and acidified to 0.20 and 0.40 less pH than natural pH were prepared. Another group at natural pH was stored after pasteurization at 75 oC for15 minutes. Parties taken from these four groups were put into jars and stored at 20 °C. Chemical, microbiological, sensorial analysis andfirmness test were performed on the samples after 2, 4 and 6 months of storage periods. in this paper, chemical and microbiological resultsof the study were summarized. Storing the cucumber pickle in the tow pH brine by acidification slow down the microbial activity, but could notinactivated; microbiological safety was ensured by pasteurization.
