Development of a model system for the study of spoilage associated secondary cucumber fermentation during long-term storage.

@article{Franco2012DevelopmentOA,
  title={Development of a model system for the study of spoilage associated secondary cucumber fermentation during long-term storage.},
  author={Wendy Franco and I M P{\'e}rez-D{\'i}az},
  journal={Journal of food science},
  year={2012},
  volume={77 10},
  pages={M586-92}
}
UNLABELLED Calcium chloride fermentations represent an alternative to reduce chloride concentrations in the wastewaters generated from commercial cucumber fermentations, currently performed in cover brine solutions containing 6% to 12% sodium chloride. However, preliminary attempts to commercially ferment the cucumbers in the presence of oxygen led to the development of a secondary cucumber fermentation or spoilage. The development of cucumber secondary fermentation has also been occasionally… CONTINUE READING
2 Citations
27 References
Similar Papers

References

Publications referenced by this paper.
Showing 1-10 of 27 references

Role of yeasts

  • A Querol, J Bautista-Gallego, A. Garrido-Fernández
  • 2008

Development of preservation prediction chart for long term storage of fermented cucumber

  • J Kim, Breidt FJ.
  • J Life Sci 17(12):1616–21.
  • 2007

Similar Papers

Loading similar papers…