摘要：Cucumber pickle characteristics were evaluated in brines equilibrated at 4% NaCI, buffered with 0.05 M calcium acetate and acetic acid to 4.5 of pH and used starter culture of Lactobacillus plantarum Five different treatments were tested which involved either purging with nitrogen (continuously and intermittently) or air and also unpurging applications with or without starter culture. Fermentation brines were assayed periodically for pH, titratable aciditiy, and salt, reducing sugar, dissolved CO2 and microbiological populations during fermentation. Cucumber firmness and bloater damage were also determined after fermentation. In purged brines, the concentrations of dissolved CO2 were changed between 5.1-57.2 mg/100 mL, but in brines which not purged, dissolved CO2 concentrations were measured up to 121.1 mg/100 mL and %32 bloater damage was observed. As a result, purging of CO2 from the brine of cucumber fermentation with nitrogen or air strongly reduced the formation of bloater damage.
