Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations

• Published in: Food microbiology 2013-09, Vol.35 (2), p.129-135
• Main Authors: Johanningsmeier, Suzanne D., McFeeters, Roger F.
• Format: Article
• Language: English
• Subjects: Acetic Acid - metabolism; Biological and medical sciences; Cucumbers; Cucumis sativus - metabolism; Cucumis sativus - microbiology; Fermentation; Fermented vegetables; Food industries; Food microbiology; Food Preservation; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Lactate utilization; Lactic Acid - metabolism; Lactobacillus - metabolism; Lactobacillus buchneri; Propionates - metabolism; Reduced salt; Sodium Chloride - metabolism; Spoilage
• ISSN: 0740-0020; 1095-9998
• DOI: 10.1016/j.fm.2013.03.004

Recent evidence suggests that Lactobacillus buchneri may play an important role in spoilage-associated secondary fermentation of cucumbers. Lactic acid degradation during fermented cucumber spoilage is influenced by sodium chloride (NaCl) concentration, pH, and presence of oxygen. Objectives were to evaluate these factors on lactic acid utilization by L. buchneri, and to compare the biochemical changes to those which occur during fermented cucumber spoilage. Effects of NaCl (0, 2, 4, and 6% w/w), pH (3.8 vs 5.0), and aerobic environment were investigated using fermented cucumber media (FC) inoculated with spoilage microorganisms. At pH 3.8, L. buchneri degraded lactic acid in all NaCl concentrations. The highest rate of lactic acid utilization occurred in FC with 2% NaCl (P