CONTROLLED FERMENTATION OF SLICED CUCUMBERS

ABSTRACT A process is described for the controlled fermentation of sliced, large cucumbers which results in improved firmness of the tissue. The cucumbers are sliced, blanched in water, cooled, brined in a solution of NaCl and calcium acetate at pH 4.3–4.6 and inoculated with a Lactobacillus plantarum starter culture. The fermentation is essentially complete within 1 wk at 27°C. Buffering of the brines with calcium acetate had the dual advantage of insuring complete fermentation, and firming of the cucumber tissue. Heated slices, when brined at 0–6.5% NaCl according to this process, were firm after 3 months’ storage; whereas, unheated slices became soft at lower levels of NaCl. The process offers a possible means of reducing or eliminating the problem of soft centers in large cucumbers. The process also improved the firmness of small, whole cucumbers.