摘要：In this study, cucumber fermentation characteristics were evaluated in brines containing equilibrium concentrations 3%, 4%, 5% NaCl and 0, 0.05M, 0.01M Ca-acetat and, also, starter culture. Fermentation brines were assayed periodically for pH, titratable acidity, salt, reducing sugar, microbiological populations during fermentation and cucumber firmness was determined after fermentation. Fermentations were completed more rapidly in brines containing Ca-acetat, the values of pH and titratable acidity were measured between 4.06-4.44 and 1.3%-1.52% respectively, at the and of the fermentation. In brines without buffer, after 13 days of fermentation, pH decreased to a value of 3.4 and the levels of titratable acidity were measured between 0.85%-0.9%. A decrease was not observed on the number of lactic acid bacteria in brines containing Ca-acetat during fermentation period but a remarkable reducing was shown after 6 days in the other brines. Ca-acetat had a positive effect on pH stability but no effect on the maintenance of cucumber firmness during fermentation and firmness loss in fermented cucumbers were observed between 3.12%-5.45 compared to the initial firmness.
关键词：ermented cucumbers; lactobacillus plantarum ; Ca-acetat; pH; firmness
