摘要：In conventional fermentation of cucumbers, highly variable microbial groups and interrelated factors may give rise to a serious problem due to low product quality. Controlled fermentation with subsequent anaerobic storage of fermented product aims to avoid such problems. The controlled fermentation procedure, developed over several years, includes thorough washing of the cucumbers, chlorination of the cover brine, acidification, buffering, inoculation with a starter culture of L. plantarum and purging with an inert gas to remove carbon dioxide produced during fermentation. Some features of the controlled fermentation procedure are in commercial use. However, technological and economic factors must be considered before widespread use of the procedure in the industry.
