Dept. of Food, Bioprocessing and Nutrition Sciences, North Carolina State Univ., 322 Schaub Hall, Box 7624, Raleigh, North Carolina 27695-7624, U.S.A.
U.S. Dept. of Agriculture, Agricultural Research Service, SAA Food Science Research Unit, North Carolina State Univ., 322 Schaub Hall, Box 7624, Raleigh, North Carolina 27695-7624, U.S.A.
J Food Sci. 2017 Dec;82(12):2987-2996. doi: 10.1111/1750-3841.13945. Epub 2017 Nov 10.
Reformulation of calcium chloride (CaCl ) cover brine for cucumber fermentation was explored as a mean to minimize the incidence of bloater defect. This study particularly focused on cover brine supplementation with calcium hydroxide (Ca[OH] ), sodium chloride (NaCl), and acids to enhance buffer capacity, inhibit the indigenous carbon dioxide (CO )- producing microbiota, and decrease the solubility of the gas. The influence of the cover brine formulations tested, on the cucumber fermentation microbiota, biochemistry, CO production, and bloating defect was studied using metagenetics, HPLC analysis, a portable gas analyzer and bloater index, respectively. Cover brine supplementation with Ca(OH) and acetic acid resulted in complete fermentations with final pH values 0.5 units higher than the un-supplemented control. Lactic acid production increased by approximately 22%, possibly inducing the observed reduction in the relative abundance of Enterobacteriaceae by 92%. Ca(OH) supplementation also resulted in an increased relative abundance of Leuconostocaceae by 7%, which likely contributed to the observed increment in CO levels by 25%. A 50% reduction on acetic acid formation was detected when cover brines were supplemented with Ca(OH) and 690 mM (4%) NaCl. No significant difference was observed in bloater index as the result of Ca(OH) or NaCl supplementation in cover brines, given that the CO levels remained at above the 20 mg/100 mL needed to induce the defect. It is concluded that the modified cover brine formulation containing Ca(OH) and NaCl enables the complete conversion of sugars, decreases production of CO and levels of Enterobacteriaceae, but insignificantly reduces bloater index.
A cucumber fermentation cover brine containing Ca(OH) , 0.26% CaCl , 345 mM (2%) NaCl, and acetic acid to pH 4.7 has a functional combination of ingredients enabling a complete conversion of sugars to lactic acid with reduced production of acetic acid and CO . It represents a process ready cover brine formulation with the potential to allow the manufacture of cucumber pickles with low salt, enhanced food safety, and reduce environmental impact and water usage. Pilot commercial scale cucumber fermentations brined with such ingredients are to reveal the efficacy of this process ready formulation in the presence of oxygen from air in tanks, as opposed to 3.8 L (1-US gal) closed jars in the laboratory.
探索将氯化钙（CaCl ）包盐重新配方为黄瓜发酵，以尽量减少肿胀缺陷的发生率。本研究特别关注通过添加氢氧化钙（Ca[OH]）、氯化钠（NaCl）和酸来增强缓冲能力、抑制本地产生二氧化碳（CO）的微生物群并降低气体溶解度的包盐补充。使用宏基因组学、HPLC 分析、便携式气体分析仪和肿胀指数分别研究了所测试的包盐配方对黄瓜发酵微生物群、生物化学、CO 产生和肿胀缺陷的影响。用 Ca(OH) 和乙酸补充包盐导致最终 pH 值比未补充对照高 0.5 个单位的完全发酵。乳酸产量增加了约 22%，这可能导致观察到的肠杆菌科相对丰度降低了 92%。Ca(OH) 的补充还导致肠球菌科的相对丰度增加了 7%，这可能导致观察到的 CO 水平增加了 25%。当包盐中补充 Ca(OH) 和 690 mM（4%）NaCl 时，检测到乙酸形成减少了 50%。由于 CO 水平仍保持在高于 20mg/100mL 以引起缺陷的水平之上，因此在用 Ca(OH) 或 NaCl 补充包盐时，肿胀指数没有观察到显著差异。结论是，含有 Ca(OH) 和 NaCl 的改良包盐配方可使糖完全转化，降低 CO 和肠杆菌科的产生，但肿胀指数无明显降低。
含有 Ca(OH)、0.26%CaCl、345mM（2%）NaCl 和乙酸的 pH4.7 的黄瓜发酵包盐具有一种功能性成分组合，可使糖完全转化为乳酸，同时减少乙酸和 CO 的产生。它是一种即用型包盐配方，具有使低盐、增强食品安全、减少环境影响和用水量的潜力，可生产低盐水黄瓜泡菜。用这种成分进行的小型商业规模黄瓜发酵将揭示这种即用型配方在罐中空气中的氧气存在下的功效，而不是在实验室中用 3.8L（1-US gal）封闭罐。
