摘要：During 2 years experiments, natural fermentation of cucumbers were carried out in brines containing equilibrium concentrations 0, 0.2, 0.4% CaCl2 + 3, 4, 5% NaCl + 0.2% acetic acid in first year. Second year, the same brine compositions were used in experiments except CaCl2 (0, 0.1, 0.2%). Brine solutions were assayed periodically for pH, acidity, reducing sugar, salt and microbiological population during experiment periods (29 days). Fermentations were completed within 14 days and the values of pH and titratable acidy were measured between 3.30-3.43 and 0.78-1.13%, respectively. CaCl2 in brines has no effect on lactic acid production, pH and fermentation of sugar, except equilibration of salt. The number of lactic acid bacteria was reached to the highest value (108 cells/mL) in 5-8 th days of fermentation and a decrease was observed after that. Yeast growth was not observed at first, but a remarkable yeast grown (106 cells/mL) was determined at the end of the fermentation.
