Fermentation of Cucumbers Brined with Calcium Chloride Instead of Sodium Chloride

• Published in: Journal of food science 2010-04, Vol.75 (3), p.C291-C296
• Main Authors: McFeeters, Roger F, Pérez-Díaz, Ilenys
• Format: Article
• Language: English
• Subjects: bacteria; Biological and medical sciences; Brine; brining; butyric acid; Butyric Acid - analysis; calcium chloride; Calcium Chloride - chemistry; Chemical compounds; Chemical Phenomena; Cucumbers; Cucumis sativus; Cucumis sativus - chemistry; Cucumis sativus - microbiology; Diet, Sodium-Restricted; Fermentation; fermented foods; firmness; food composition; Food industries; Food Microbiology; food pathogens; Food Preservation - methods; food processing; food processing quality; Food science; food spoilage; food storage; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Hexoses - analysis; Hydrogen-Ion Concentration; Industrial Waste - prevention & control; lactic acid; Lactic Acid - analysis; lactic acid fermentation; Lactobacillus plantarum; Lactobacillus plantarum - metabolism; Metabolites; Osmolar Concentration; pickles; Propionates - analysis; propionic acid; Quality Control; Salt; Salts - chemistry; sodium chloride; Sodium Chloride - chemistry; storage quality; sugars; temperature; Time Factors; Vegetables - chemistry; Vegetables - microbiology
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2010.01558.x

Waste water containing high levels of NaCl from cucumber fermentation tank yards is a continuing problem for the pickled vegetable industry. A major reduction in waste salt could be achieved if NaCl were eliminated from the cucumber fermentation process. The objectives of this project were to ferment cucumbers in brine containing CaCl₂ as the only salt, to determine the course of fermentation metabolism in the absence of NaCl, and to compare firmness retention of cucumbers fermented in CaCl₂ brine during subsequent storage compared to cucumbers fermented in brines containing both NaCl and CaCl₂ at concentrations typically used in commercial fermentations. The major metabolite changes during fermentation without NaCl were conversion of sugars in the fresh cucumbers primarily to lactic acid which caused pH to decrease to less than 3.5. This is the same pattern that occurs when cucumbers are fermented with NaCl as the major brining salt. Lactic acid concentration and pH were stable during storage and there was no detectable production of propionic acid or butyric acid that would indicate growth of spoilage bacteria. Firmness retention in cucumbers fermented with 100 to 300 mM CaCl₂ during storage at a high temperature (45 °C) was not significantly different from that obtained in fermented cucumbers with 1.03 M NaCl and 40 mM CaCl₂. In closed jars, cucumber fermentations with and without NaCl in the fermentation brine were similar both in the chemical changes caused by the fermentative microorganisms and in the retention of firmness in the fermented cucumbers.