Buffer Models for pH and Acid Changes Occurring in Cucumber Juice Fermented with Lactiplantibacillus pentosus and Leuconostoc mesenteroides

The pH changes that occur during the fermentation of vegetables by lactic acid bacteria depend on the production of weak acids and on the buffering of the fermentation medium. Undefined buffering components of fermentation media make estimates of pH from acid production difficult. The objective of t...

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Bibliographic Details
Published in:Journal of food protection 2022-09, Vol.85 (9), p.1273-1281
Main Authors: Breidt, Fred, Skinner, Caitlin
Format: Article
Language:English
Subjects:
Acid production
Antimicrobial agents
Automation
Bacteria
Biochemistry
Brines
Buffers
Cucumbers
Cucumis sativus - microbiology
Diameters
Enzymes
Fermentation
Food Microbiology
Food safety
Hydrogen-Ion Concentration
Ingredients
Juices
Lactic Acid
Lactic acid bacteria
Leuconostoc
Leuconostoc mesenteroides
Pathogens
pH effects
Pickling
Software
Titration
Vegetables
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Summary:The pH changes that occur during the fermentation of vegetables by lactic acid bacteria depend on the production of weak acids and on the buffering of the fermentation medium. Undefined buffering components of fermentation media make estimates of pH from acid production difficult. The objective of this research was to develop buffer models for a model cucumber fermentation brine system linking pH changes to acid concentrations. A novel titration method was used to measure buffer capacity in cucumber juice medium made from three grades of pickling cucumbers based on diameter. Fermentation of juice made from cucumbers of different sizes resulted in differences in fermentation biochemistry. The results of modeling indicated that the pH of the medium after 24 and 48 h of fermentation by heterolactic Leuconostoc mesenteroides and homolactic Lactiplantibacillus pentosus could be predicted from acid concentrations based on the measured buffer capacity of the corresponding unfermented medium. The differences for all observed and predicted pH values of the fermentation samples, based on measured acid concentrations, had a root mean square error of 0.064 pH units. The buffer models included a quantitative measure of the effect on pH of the malolactic reaction caused by the lactic acid bacteria. These models may have application for assessing the influence of a variety of lactic acid bacteria buffering reactions on pH and fermentation ecology by linking pH to fermentation acid concentrations.
ISSN:0362-028X
1944-9097
DOI:10.4315/JFP-22-068