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Microbial inhibition by an isolate of pediococcus from cucumber brines.
TLDR
Noninhibitory isolates of Pediococcus had no appreciable effect on growth and acid production by L. plantarum WSO and only two of the 16 isolates gave consistent and distinctive zones of inhibition, and both were isolated from fermenting cucumber brines on separate occasions.
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Antimicrobial properties of oleuropein and products of its hydrolysis from green olives.
TLDR
Results of a brining experiment indicated that oleuropein is degraded to antibacterial compounds when unheated olives are brined, a possible explanation for the previously reported observation that heating olives prior to brining renders them more fermentable by lactic acid bacteria.
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Preparation of antimicrobial compounds by hydrolysis of oleuropein from green olives.
TLDR
Oleuropein and its aglycone had similar threshold levels for detection of bitterness, whereas elenolic acid and beta-3,4-dihydroxyphenylethyl alcohol were not judged to be bitter.
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Bloater Formation by Gas-forming Lactic Acid Bacteria in Cucumber Fermentations.
TLDR
Results suggest that the control of bloater damage in cucumber fermentations, particularly at low salt concentrations, may necessitate inhibition of gas-forming lactic acid bacteria.
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Pure Culture Fermentation of Brined Cucumbers.
TLDR
Of the nine species tested, strains of the three common to cucumber fermentations, P. cerevisiae, L. plantarum, and L. brevis, grew to the highest populations, and produced the highest levels of brine acidity and the lowest pH values in fermentations at 5.4 to 5.6%.
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Pure culture fermentation of green olives.
TLDR
The heat-shock treatment not only proved effective in ridding the fruit of naturally occurring, interfering, and competitive microbial groups prior to brining and inoculation, but also made the olives highly fermentable with respect to growth and acid production by the introduced culture, particularly L. plantarum.
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MORTALITY OF MICROORGANISMS DURING PASTEURIZATION OF CUCUMBER PICKLE1,2
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Pectin hydrolysis by certain salt-tolerant yeasts.
TLDR
The method used in this study was devised as a rapid screening technique for such biochemical changes of pectin as indicated by a calcium pectate gel or the loss of such gel properties, and is most valuable for qualitatively identifying yeasts as potential sources of pECTic enzymes.
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Populations and softening enzyme activity of filamentous fungi on flowers, ovaries, and fruit of pickling cucumbers.
TLDR
The nature of the acid fermentation of cucumbers presents three important obstacles to serious consideration of the much-studied aerobic bacilli theory of softening spoilage, and it is surprising that populations for these organisms have been demonstrated in cucumber fermentations brined under conditions typical of the industry.
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Occurrence of an inhibitor of lactic Acid bacteria in green olives.
TLDR
Green olives were found to contain an inhibitor(s) of several species of lactic acid bacteria usually associated with the Spanish-type brined olive fermentation, and Leuconostoc mesenteroides was the most sensitive, and Lactobacillus plantarum was the least sensitive.
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